View Pit Stop page for race #23878 by lahmacun228 — Ghost race
View profile for lahmacun (lahmacun228)
| Official speed | 93.97 wpm (56.19 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2023 3:36:57am UTC |
| Race Finish | September 17, 2023 3:37:54am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. bc12345 (101.50 wpm) |
| Accuracy | 96.0% |
| Points | 97.10 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |