View Pit Stop page for race #486 by joshua172 — Ghost race
View profile for Joshua (joshua172)
| Official speed | 77.80 wpm (67.87 seconds elapsed during race) |
|---|---|
| Race Start | November 26, 2020 2:04:08am UTC |
| Race Finish | November 26, 2020 2:05:16am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. call_me_napkin (119.45 wpm) 2. wordracer888 (113.70 wpm) 3. tdsg (90.46 wpm) |
| Accuracy | 97.0% |
| Points | 80.39 |
| 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. |