View Pit Stop page for race #204 by r3b3 — Ghost race
| Official speed | 74.94 wpm (70.46 seconds elapsed during race) |
|---|---|
| Race Start | March 8, 2021 12:01:54pm UTC |
| Race Finish | March 8, 2021 12:03:05pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. sethbangerter (94.50 wpm) 3. bevins (64.95 wpm) 4. typingl3gend (55.35 wpm) |
| Accuracy | 96.0% |
| Points | 77.43 |
| 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. |