View Pit Stop page for race #11495 by beigedaddy — Ghost race
View profile for Beige (beigedaddy)
| Official speed | 98.20 wpm (53.77 seconds elapsed during race) |
|---|---|
| Race Start | December 24, 2022 9:33:36am UTC |
| Race Finish | December 24, 2022 9:34:30am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. wordracer888 (141.58 wpm) 2. zuhaibdam (104.94 wpm) 4. aji3 (89.12 wpm) |
| Accuracy | 98.0% |
| Points | 101.48 |
| 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. |