View Pit Stop page for race #1675 by bruhmoment8964 — Ghost race
View profile for bruh (bruhmoment8964)
| Official speed | 136.87 wpm (38.58 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2022 3:23:56am UTC |
| Race Finish | October 16, 2022 3:24:35am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. parkevan27 (119.34 wpm) 3. aceycanttype (118.61 wpm) |
| Accuracy | 99.0% |
| Points | 141.44 |
| 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. |