View Pit Stop page for race #78 by atiksh94 — Ghost race
View profile for Atiksh (atiksh94)
| Official speed | 119.30 wpm (44.26 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2022 8:50:31pm UTC |
| Race Finish | March 16, 2022 8:51:15pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. dmtechno (102.63 wpm) 4. bluepenredpen (82.57 wpm) |
| Accuracy | 98.0% |
| Points | 123.27 |
| 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. |