View Pit Stop page for race #67 by fistjitsu — Ghost race
View profile for Thomas (fistjitsu)
| Official speed | 89.85 wpm (58.76 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2021 4:58:13am UTC |
| Race Finish | March 15, 2021 4:59:12am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. harmenszoon (114.57 wpm) 3. modernmarauder (78.00 wpm) 4. wrfc627 (77.45 wpm) |
| Accuracy | 97.0% |
| Points | 92.84 |
| 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. |