View Pit Stop page for race #811 by oblq — Ghost race
| Official speed | 65.63 wpm (80.45 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2020 11:23:50am UTC |
| Race Finish | June 13, 2020 11:25:11am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. yellowyogurt (65.25 wpm) |
| Accuracy | 98.0% |
| Points | 67.82 |
| 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. |