View Pit Stop page for race #518 by winterm3lon — Ghost race
View profile for winterml3on (winterm3lon)
| Official speed | 104.20 wpm (50.67 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2021 12:11:54am UTC |
| Race Finish | April 11, 2021 12:12:45am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. hebibuki (99.44 wpm) 3. 123pythagoras123 (66.22 wpm) |
| Accuracy | 99.0% |
| Points | 107.68 |
| 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. |