View Pit Stop page for race #777 by tahs1 — Ghost race
View profile for Tahs0 (tahs1)
| Official speed | 92.79 wpm (56.90 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2020 7:08:05pm UTC |
| Race Finish | December 6, 2020 7:09:02pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. rmahon27 (87.43 wpm) 3. celsius233 (80.24 wpm) |
| Accuracy | 96.0% |
| Points | 95.88 |
| 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. |