View Pit Stop page for race #3954 by alihan8 — Ghost race
View profile for kirasu (alihan8)
| Official speed | 85.12 wpm (62.03 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2023 9:46:39am UTC |
| Race Finish | May 31, 2023 9:47:41am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. mazharandalib (76.40 wpm) 4. exilereject (73.05 wpm) |
| Accuracy | 96.0% |
| Points | 87.95 |
| 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. |