View Pit Stop page for race #41197 by malsonic — Ghost race
View profile for matan (malsonic)
| Official speed | 69.18 wpm (76.32 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2023 9:19:59am UTC |
| Race Finish | May 25, 2023 9:21:15am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. techy504 (70.20 wpm) |
| Accuracy | 96.0% |
| Points | 71.49 |
| 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. |