View Pit Stop page for race #4894 by redsondude — Ghost race
View profile for Raghav (redsondude)
| Official speed | 86.09 wpm (61.33 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2021 2:02:57am UTC |
| Race Finish | January 17, 2021 2:03:59am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jamesarino (80.29 wpm) 3. irocamora (67.77 wpm) |
| Accuracy | 97.0% |
| Points | 88.96 |
| 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. |