View Pit Stop page for race #1113 by egahbh — Ghost race
| Official speed | 117.24 wpm (45.04 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2021 6:22:24pm UTC |
| Race Finish | May 19, 2021 6:23:09pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. kekwomegalul (113.75 wpm) 3. ergosolo (104.29 wpm) |
| Accuracy | 97.0% |
| Points | 121.15 |
| 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. |