View Pit Stop page for race #426 by ecoop — Ghost race
| Official speed | 83.69 wpm (63.09 seconds elapsed during race) |
|---|---|
| Race Start | August 16, 2021 1:40:54am UTC |
| Race Finish | August 16, 2021 1:41:57am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. fluffyx30037 (127.59 wpm) 2. peterakd (100.04 wpm) 3. chottomatte (89.73 wpm) |
| Accuracy | 96.0% |
| Points | 86.48 |
| 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. |