View Pit Stop page for race #8935 by v1ztep — Ghost race
View profile for v1step (v1ztep)
| Official speed | 68.03 wpm (77.61 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2022 11:08:09am UTC |
| Race Finish | March 4, 2022 11:09:26am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. smowbog (98.94 wpm) 2. andr_ehh (75.83 wpm) |
| Accuracy | 99.0% |
| Points | 70.30 |
| 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. |