View Pit Stop page for race #167 by kirap — Ghost race
| Official speed | 104.49 wpm (50.53 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2020 12:42:16am UTC |
| Race Finish | March 31, 2020 12:43:06am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. wordracer888 (118.09 wpm) 3. theperson60 (92.39 wpm) |
| Accuracy | 99.0% |
| Points | 107.98 |
| 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. |