View Pit Stop page for race #16258 by racen55 — Ghost race
View profile for Derk (racen55)
| Official speed | 82.21 wpm (64.23 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2024 6:14:52pm UTC |
| Race Finish | January 11, 2024 6:15:57pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. patrickmauser (105.62 wpm) 2. foreverpractice975 (99.85 wpm) |
| Accuracy | 97.0% |
| Points | 84.95 |
| 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. |