View Pit Stop page for race #2913 by brownvitalik — Ghost race
View profile for Rafi (brownvitalik)
| Official speed | 79.93 wpm (66.06 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2021 6:46:06pm UTC |
| Race Finish | March 10, 2021 6:47:12pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. maxbro (69.04 wpm) 5. hajar424 (66.59 wpm) |
| Accuracy | 97.0% |
| Points | 82.59 |
| 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. |