View Pit Stop page for race #3806 by timot3a — Ghost race
View profile for TImothy (timot3a)
| Official speed | 75.50 wpm (69.93 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2021 8:36:05am UTC |
| Race Finish | March 13, 2021 8:37:15am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. thethomaszhou (74.42 wpm) 3. exec_prod (70.03 wpm) |
| Accuracy | 97.0% |
| Points | 78.02 |
| 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. |