View Pit Stop page for race #501 by faachinsh — Ghost race
View profile for faters (faachinsh)
| Official speed | 86.73 wpm (60.88 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2022 6:15:27pm UTC |
| Race Finish | March 10, 2022 6:16:28pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. corevalues (86.25 wpm) 3. damonc89 (77.09 wpm) |
| Accuracy | 97.0% |
| Points | 89.62 |
| 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. |