View Pit Stop page for race #90965 by sputype — Ghost race
| Official speed | 93.34 wpm (56.57 seconds elapsed during race) |
|---|---|
| Race Start | November 6, 2021 11:59:06pm UTC |
| Race Finish | November 7, 2021 12:00:03am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. _champ_ (126.96 wpm) 2. insanegamerwow (123.98 wpm) |
| Accuracy | 98.0% |
| Points | 96.45 |
| 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. |