View Pit Stop page for race #16390 by robloxplayer71499 — Ghost race
View profile for robloxplayer71499 (robloxplayer71499)
| Official speed | 144.61 wpm (36.51 seconds elapsed during race) |
|---|---|
| Race Start | December 23, 2021 8:12:42am UTC |
| Race Finish | December 23, 2021 8:13:18am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. baurtokenov (104.44 wpm) |
| Accuracy | 98.0% |
| Points | 149.43 |
| 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. |