View Pit Stop page for race #6448 by tanunki — Ghost race
View profile for yume (tanunki)
| Official speed | 81.73 wpm (64.60 seconds elapsed during race) |
|---|---|
| Race Start | July 17, 2023 8:13:15pm UTC |
| Race Finish | July 17, 2023 8:14:19pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. johnofan (98.66 wpm) |
| Accuracy | 96.0% |
| Points | 84.45 |
| 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. |