View Pit Stop page for race #2584 by bell125 — Ghost race
View profile for bell (bell125)
| Official speed | 82.11 wpm (64.30 seconds elapsed during race) |
|---|---|
| Race Start | April 18, 2021 7:41:42am UTC |
| Race Finish | April 18, 2021 7:42:46am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. fiziksouljya (76.38 wpm) 3. kuraaaa (73.64 wpm) |
| Accuracy | 97.0% |
| Points | 84.85 |
| 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. |