View Pit Stop page for race #6617 by bobman4900 — Ghost race
View profile for BOBMAN4900tstats[bobman4900] (bobman4900)
| Official speed | 104.65 wpm (50.45 seconds elapsed during race) |
|---|---|
| Race Start | March 19, 2022 4:07:39am UTC |
| Race Finish | March 19, 2022 4:08:29am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. ghostboo_ (85.03 wpm) 3. doc283 (77.07 wpm) 4. jyunero (72.38 wpm) |
| Accuracy | 97.0% |
| Points | 108.14 |
| 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. |