View Pit Stop page for race #134 by _gtm — Ghost race
| Official speed | 98.26 wpm (53.74 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2022 11:01:49pm UTC |
| Race Finish | October 7, 2022 11:02:43pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. ian1806 (102.80 wpm) 3. everclear (95.19 wpm) |
| Accuracy | 96.0% |
| Points | 101.54 |
| 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. |