View Pit Stop page for race #1615 by freae — Ghost race
| Official speed | 83.94 wpm (62.90 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2021 8:39:13pm UTC |
| Race Finish | November 22, 2021 8:40:16pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. alexmandev_3 (68.23 wpm) |
| Accuracy | 97.0% |
| Points | 86.74 |
| 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. |