View Pit Stop page for race #334 by nikomode — Ghost race
View profile for Niko (nikomode)
| Official speed | 87.67 wpm (60.23 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2021 5:10:02pm UTC |
| Race Finish | January 12, 2021 5:11:02pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. kiiiiiiiiii (76.10 wpm) |
| Accuracy | 97.0% |
| Points | 90.59 |
| 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. |