View Pit Stop page for race #7364 by sirhaxbard — Ghost race
View profile for Lark (sirhaxbard)
| Official speed | 104.93 wpm (50.32 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2023 9:23:47pm UTC |
| Race Finish | January 27, 2023 9:24:37pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. ayrilo (115.76 wpm) 2. chkhsmtyvneli (113.35 wpm) |
| Accuracy | 98.0% |
| Points | 108.43 |
| 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. |