View Pit Stop page for race #9223 by bujkata — Ghost race
View profile for WindSlashKing (bujkata)
| Official speed | 90.79 wpm (58.16 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2021 9:08:51am UTC |
| Race Finish | April 5, 2021 9:09:49am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. fangalpha (70.61 wpm) |
| Accuracy | 97.0% |
| Points | 93.82 |
| 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. |