View Pit Stop page for race #802 by kim369 — Ghost race
| Official speed | 95.68 wpm (55.18 seconds elapsed during race) |
|---|---|
| Race Start | April 16, 2023 2:41:48pm UTC |
| Race Finish | April 16, 2023 2:42:43pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. mcallen_tx (109.98 wpm) 3. michaelch (109.02 wpm) |
| Accuracy | 98.0% |
| Points | 98.87 |
| 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. |