View Pit Stop page for race #945 by _bonbon_ — Ghost race
View profile for BonBon (_bonbon_)
| Official speed | 85.94 wpm (61.44 seconds elapsed during race) |
|---|---|
| Race Start | May 28, 2021 6:06:48am UTC |
| Race Finish | May 28, 2021 6:07:50am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. rishavmngo (57.83 wpm) 3. _nwahz (56.53 wpm) |
| Accuracy | 97.0% |
| Points | 88.80 |
| 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. |