View Pit Stop page for race #2208 by fhbjnrng — Ghost race
View profile for fhbjnrng (fhbjnrng)
| Official speed | 109.55 wpm (48.20 seconds elapsed during race) |
|---|---|
| Race Start | December 18, 2021 10:45:29pm UTC |
| Race Finish | December 18, 2021 10:46:17pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. oatmeal417 (96.60 wpm) 3. hawkscardinals (94.74 wpm) 5. exilereject (70.75 wpm) |
| Accuracy | 98.0% |
| Points | 113.20 |
| 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. |