View Pit Stop page for race #894 by sofia1123 — Ghost race
View profile for Sofia (sofia1123)
| Official speed | 76.75 wpm (68.79 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2021 3:56:49pm UTC |
| Race Finish | June 28, 2021 3:57:58pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. brixson (107.25 wpm) 3. juswawawawawa (72.22 wpm) 4. kcufotemoc1234_ (70.26 wpm) 5. wmwmwmwm (69.98 wpm) |
| Accuracy | 98.0% |
| Points | 79.30 |
| 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. |