View Pit Stop page for race #850 by hamkor — Ghost race
View profile for Товарищ (hamkor)
| Official speed | 81.17 wpm (65.05 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2021 3:14:13pm UTC |
| Race Finish | April 15, 2021 3:15:18pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. swegboi (96.47 wpm) 4. quqquqqqu (81.38 wpm) |
| Accuracy | 96.0% |
| Points | 83.88 |
| 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. |