View Pit Stop page for race #161 by 88ddeye — Ghost race
| Official speed | 105.92 wpm (49.85 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2022 2:03:47pm UTC |
| Race Finish | March 31, 2022 2:04:37pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. winner11 (101.68 wpm) 3. takethecake (89.53 wpm) 4. g3trekt (82.50 wpm) |
| Accuracy | 97.0% |
| Points | 109.45 |
| 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. |