View Pit Stop page for race #9815 by mejikmahn — Ghost race
View profile for Elijamin (mejikmahn)
| Official speed | 93.33 wpm (56.57 seconds elapsed during race) |
|---|---|
| Race Start | February 9, 2023 9:28:21am UTC |
| Race Finish | February 9, 2023 9:29:18am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. popcorn325 (90.81 wpm) 3. kinfi4 (80.82 wpm) |
| Accuracy | 98.0% |
| Points | 96.44 |
| 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. |