View Pit Stop page for race #3853 by koo_ty — Ghost race
| Official speed | 98.95 wpm (53.36 seconds elapsed during race) |
|---|---|
| Race Start | June 10, 2023 9:19:10am UTC |
| Race Finish | June 10, 2023 9:20:04am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. os1506 (83.00 wpm) |
| Accuracy | 96.0% |
| Points | 102.25 |
| 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. |