View Pit Stop page for race #8979 by pswongaa — Ghost race
View profile for Paxton (pswongaa)
| Official speed | 67.46 wpm (78.27 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2022 1:35:10am UTC |
| Race Finish | June 7, 2022 1:36:28am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. i_emerge16 (79.02 wpm) 2. suikyo (78.28 wpm) 5. rackoncrack (63.82 wpm) |
| Accuracy | 97.0% |
| Points | 69.71 |
| 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. |