View Pit Stop page for race #277 by metr1xz — Ghost race
View profile for metrics (metr1xz)
| Official speed | 94.11 wpm (56.10 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2023 3:01:52pm UTC |
| Race Finish | June 6, 2023 3:02:48pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. straightupluck (98.92 wpm) 3. rajat_das777 (90.41 wpm) |
| Accuracy | 97.0% |
| Points | 97.25 |
| 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. |