View Pit Stop page for race #5450 by ttim1 — Ghost race
| Official speed | 98.45 wpm (53.63 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2023 7:01:09am UTC |
| Race Finish | March 27, 2023 7:02:03am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. howardog0707 (97.45 wpm) 3. pringlecan (94.27 wpm) 4. vixt (93.16 wpm) |
| Accuracy | 97.0% |
| Points | 101.73 |
| 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. |