View Pit Stop page for race #483 by yeekidd — Ghost race
| Official speed | 76.06 wpm (69.42 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2021 4:58:59pm UTC |
| Race Finish | September 15, 2021 5:00:08pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. jennafer323 (75.88 wpm) 4. geniusno1 (72.38 wpm) |
| Accuracy | 95.0% |
| Points | 78.59 |
| 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. |