View Pit Stop page for race #94706 by sputype — Ghost race
| Official speed | 101.12 wpm (52.22 seconds elapsed during race) |
|---|---|
| Race Start | January 30, 2022 2:02:45am UTC |
| Race Finish | January 30, 2022 2:03:37am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mishen911 (97.45 wpm) 3. brianbanri (79.55 wpm) 4. wortis (76.64 wpm) |
| Accuracy | 98.0% |
| Points | 104.49 |
| 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. |