View Pit Stop page for race #554 by slashd0t — Ghost race
View profile for Slashd0t (slashd0t)
| Official speed | 78.84 wpm (66.97 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2021 2:16:39pm UTC |
| Race Finish | March 31, 2021 2:17:46pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. mymomismad (79.94 wpm) 3. anna003 (76.05 wpm) 4. crowded_keyboard (74.32 wpm) |
| Accuracy | 96.0% |
| Points | 81.47 |
| 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. |