View Pit Stop page for race #4681 by sirhaxbard — Ghost race
View profile for Lark (sirhaxbard)
| Official speed | 97.02 wpm (54.42 seconds elapsed during race) |
|---|---|
| Race Start | October 27, 2021 7:41:06pm UTC |
| Race Finish | October 27, 2021 7:42:00pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. seph_of_joe (127.98 wpm) 4. veryfastxd (86.54 wpm) |
| Accuracy | 99.0% |
| Points | 100.26 |
| 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. |