View Pit Stop page for race #3277 by iamtyperacer — Ghost race
View profile for איזי (iamtyperacer)
| Official speed | 168.16 wpm (31.40 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2023 6:56:26pm UTC |
| Race Finish | May 22, 2023 6:56:58pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. gokewho (113.77 wpm) 3. fortress_king (89.03 wpm) |
| Accuracy | 98.0% |
| Points | 173.76 |
| 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. |