View Pit Stop page for race #251 by orintypes — Ghost race
View profile for Orin (orintypes)
| Official speed | 63.23 wpm (83.50 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2022 2:59:24am UTC |
| Race Finish | June 11, 2022 3:00:48am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. melvin101 (83.35 wpm) |
| Accuracy | 98.0% |
| Points | 65.34 |
| 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. |