View Pit Stop page for race #173 by zk453 — Ghost race
| Official speed | 77.53 wpm (68.10 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2021 2:02:15pm UTC |
| Race Finish | April 25, 2021 2:03:23pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. relentlesstyper (76.20 wpm) |
| Accuracy | 97.0% |
| Points | 80.11 |
| 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. |