View Pit Stop page for race #6551 by auaomamm — Ghost race
| Official speed | 87.72 wpm (60.19 seconds elapsed during race) |
|---|---|
| Race Start | July 3, 2021 5:38:41am UTC |
| Race Finish | July 3, 2021 5:39:42am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. leftovericecream (76.98 wpm) |
| Accuracy | 98.0% |
| Points | 90.64 |
| 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. |