View Pit Stop page for race #1176 by breakmystride — Ghost race
View profile for Ben (breakmystride)
| Official speed | 81.78 wpm (64.56 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2020 3:50:24pm UTC |
| Race Finish | December 1, 2020 3:51:28pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. xmerticx (62.43 wpm) 3. matrix303 (61.97 wpm) |
| Accuracy | 94.0% |
| Points | 84.51 |
| 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. |