View Pit Stop page for race #89 by qkel — Ghost race
| Official speed | 99.09 wpm (53.28 seconds elapsed during race) |
|---|---|
| Race Start | October 3, 2022 8:15:29am UTC |
| Race Finish | October 3, 2022 8:16:23am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 99.0% |
| Points | 102.39 |
| 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. |