View Pit Stop page for race #1208 by iamake — Ghost race
| Official speed | 73.78 wpm (71.56 seconds elapsed during race) |
|---|---|
| Race Start | July 18, 2023 5:12:36am UTC |
| Race Finish | July 18, 2023 5:13:48am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. asifkkkhan (75.64 wpm) |
| Accuracy | 98.0% |
| Points | 76.24 |
| 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. |