View Pit Stop page for race #4390 by tinle1307 — Ghost race
View profile for a (tinle1307)
| Official speed | 108.38 wpm (48.72 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2022 12:47:37am UTC |
| Race Finish | March 22, 2022 12:48:26am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. youre_slow_af (90.14 wpm) 4. tuaman (88.29 wpm) |
| Accuracy | 98.0% |
| Points | 111.99 |
| 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. |