View Pit Stop page for race #2389 by b3n1s — Ghost race
| Official speed | 75.16 wpm (70.25 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2022 9:31:33pm UTC |
| Race Finish | April 22, 2022 9:32:43pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
3. laneondvorak (89.88 wpm) 4. wille_1 (79.76 wpm) |
| Accuracy | 96.0% |
| Points | 77.67 |
| 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. |