View Pit Stop page for race #1135 by hassani553 — Ghost race
View profile for Noobiessss (hassani553)
| Official speed | 62.72 wpm (84.18 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2023 1:24:39pm UTC |
| Race Finish | September 11, 2023 1:26:04pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. biotic_god (89.27 wpm) 2. defaultseb (79.10 wpm) |
| Accuracy | 97.0% |
| Points | 64.81 |
| 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. |