View Pit Stop page for race #2629 by diamond99007 — Ghost race
View profile for HTT (diamond99007)
| Official speed | 112.55 wpm (46.91 seconds elapsed during race) |
|---|---|
| Race Start | April 12, 2023 7:43:15pm UTC |
| Race Finish | April 12, 2023 7:44:02pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. here_takemytoast (129.16 wpm) 3. tpyoedfza (101.01 wpm) 4. hamcorporal (94.39 wpm) |
| Accuracy | 98.0% |
| Points | 116.31 |
| 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. |