View Pit Stop page for race #406 by brixson — Ghost race
View profile for Brixson (brixson)
| Official speed | 107.25 wpm (49.23 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2021 3:56:49pm UTC |
| Race Finish | June 28, 2021 3:57:38pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. sofia1123 (76.75 wpm) 3. juswawawawawa (72.22 wpm) 4. kcufotemoc1234_ (70.26 wpm) 5. wmwmwmwm (69.98 wpm) |
| Accuracy | 100.0% |
| Points | 110.83 |
| 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. |