View Pit Stop page for race #6926 by suzufruit — Ghost race
View profile for Suzume (suzufruit)
| Official speed | 125.43 wpm (42.10 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2021 6:12:43pm UTC |
| Race Finish | July 13, 2021 6:13:25pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. professorxwing (115.81 wpm) 3. vodozhaba (103.12 wpm) |
| Accuracy | 99.0% |
| Points | 129.61 |
| 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. |