View Pit Stop page for race #5949 by malvolio — Ghost race
View profile for Marvin (malvolio)
| Official speed | 76.68 wpm (68.86 seconds elapsed during race) |
|---|---|
| Race Start | January 30, 2022 7:22:38am UTC |
| Race Finish | January 30, 2022 7:23:47am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. bryan_xd (78.73 wpm) 3. reverzi (74.38 wpm) |
| Accuracy | 96.0% |
| Points | 79.24 |
| 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. |