View Pit Stop page for race #5848 by modernmarauder — Ghost race
View profile for school (modernmarauder)
| Official speed | 78.00 wpm (67.69 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2021 4:58:13am UTC |
| Race Finish | March 15, 2021 4:59:21am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. harmenszoon (114.57 wpm) 2. fistjitsu (89.85 wpm) 4. wrfc627 (77.45 wpm) |
| Accuracy | 95.0% |
| Points | 80.61 |
| 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. |