View Pit Stop page for race #626 by mybiluhdococaine — Ghost race
View profile for MyBihLuhDoCocaine (mybiluhdococaine)
| Official speed | 85.21 wpm (61.96 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2021 11:46:21pm UTC |
| Race Finish | November 1, 2021 11:47:23pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. scarigam (79.33 wpm) |
| Accuracy | 96.0% |
| Points | 88.05 |
| 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. |