View Pit Stop page for race #36732 by smallchicken — Ghost race
View profile for Andre (smallchicken)
| Official speed | 91.52 wpm (57.69 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2023 11:50:34pm UTC |
| Race Finish | July 15, 2023 11:51:32pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. seign (123.48 wpm) 2. joey172 (122.65 wpm) |
| Accuracy | 98.0% |
| Points | 94.57 |
| 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. |