View Pit Stop page for race #3436 by rodneyslafuente — Ghost race
View profile for Rodney (rodneyslafuente)
| Official speed | 81.18 wpm (65.04 seconds elapsed during race) |
|---|---|
| Race Start | June 30, 2022 4:55:03pm UTC |
| Race Finish | June 30, 2022 4:56:08pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. laserelite (91.97 wpm) |
| Accuracy | 98.0% |
| Points | 83.89 |
| 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. |