View Pit Stop page for race #1066 by chrischafin — Ghost race
View profile for Christopher (chrischafin)
| Official speed | 79.35 wpm (66.54 seconds elapsed during race) |
|---|---|
| Race Start | December 29, 2022 5:04:18am UTC |
| Race Finish | December 29, 2022 5:05:24am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. lbrtdy (105.96 wpm) 5. taychee (71.75 wpm) |
| Accuracy | 96.0% |
| Points | 81.99 |
| 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. |