View Pit Stop page for race #1009 by eightsixeight — Ghost race
View profile for Kevin (eightsixeight)
| Official speed | 97.73 wpm (54.03 seconds elapsed during race) |
|---|---|
| Race Start | June 14, 2022 11:41:08pm UTC |
| Race Finish | June 14, 2022 11:42:02pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. dawittymidget (119.96 wpm) 4. jim_my (79.96 wpm) |
| Accuracy | 98.0% |
| Points | 100.99 |
| 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. |