View Pit Stop page for race #503 by phelony — Ghost race
View profile for SlapsMcGee (phelony)
| Official speed | 66.60 wpm (79.28 seconds elapsed during race) |
|---|---|
| Race Start | January 24, 2021 5:04:03pm UTC |
| Race Finish | January 24, 2021 5:05:22pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. tulasaeueng (78.05 wpm) 4. ct7567 (64.54 wpm) 5. fakakon (57.73 wpm) |
| Accuracy | 96.0% |
| Points | 68.82 |
| 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. |