View Pit Stop page for race #122 by bobbybean — Ghost race
View profile for bobby (bobbybean)
| Official speed | 101.13 wpm (52.21 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2022 4:49:29pm UTC |
| Race Finish | May 3, 2022 4:50:21pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. rilee_h443 (106.45 wpm) 3. bnje1 (96.89 wpm) 4. mftrumpet (94.90 wpm) |
| Accuracy | 98.0% |
| Points | 104.50 |
| 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. |