View Pit Stop page for race #123 by ivked — Ghost race
| Official speed | 87.08 wpm (60.63 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2021 8:34:12pm UTC |
| Race Finish | May 15, 2021 8:35:13pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. js921 (96.12 wpm) |
| Accuracy | 98.0% |
| Points | 89.98 |
| 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. |