View Pit Stop page for race #597 by twister789 — Ghost race
View profile for Harry (twister789)
| Official speed | 69.34 wpm (76.15 seconds elapsed during race) |
|---|---|
| Race Start | April 13, 2024 1:02:14pm UTC |
| Race Finish | April 13, 2024 1:03:31pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. porsit (76.61 wpm) |
| Accuracy | 96.0% |
| Points | 71.65 |
| 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. |