View Pit Stop page for race #4866 by goodstuff11 — Ghost race
View profile for Jonathon (goodstuff11)
| Official speed | 89.70 wpm (58.86 seconds elapsed during race) |
|---|---|
| Race Start | May 8, 2021 10:16:16pm UTC |
| Race Finish | May 8, 2021 10:17:15pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. rrrreeexx (77.40 wpm) 3. garblovian (72.96 wpm) |
| Accuracy | 97.0% |
| Points | 92.69 |
| 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. |