View Pit Stop page for race #1145 by bluuuu — Ghost race
| Official speed | 97.96 wpm (53.90 seconds elapsed during race) |
|---|---|
| Race Start | December 13, 2021 3:49:47am UTC |
| Race Finish | December 13, 2021 3:50:41am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. l502x (106.50 wpm) 3. icecrusher (87.71 wpm) |
| Accuracy | 97.0% |
| Points | 101.22 |
| 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. |