View Pit Stop page for race #3184 by ricccccckkkkkk — Ghost race
View profile for Patrick (ricccccckkkkkk)
| Official speed | 69.05 wpm (76.47 seconds elapsed during race) |
|---|---|
| Race Start | November 16, 2021 4:31:08am UTC |
| Race Finish | November 16, 2021 4:32:24am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. snooby_ (69.93 wpm) |
| Accuracy | 94.0% |
| Points | 71.35 |
| 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. |