View Pit Stop page for race #2526 by peanutbutter_665 — Ghost race
View profile for tstats[peanutbutter_665] (peanutbutter_665)
| Official speed | 80.92 wpm (65.25 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2023 1:52:07pm UTC |
| Race Finish | April 28, 2023 1:53:13pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. just_abu (72.48 wpm) 4. jmagcalas (57.35 wpm) |
| Accuracy | 98.0% |
| Points | 83.62 |
| 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. |