View Pit Stop page for race #131 by lrnmhl — Ghost race
| Official speed | 64.39 wpm (82.00 seconds elapsed during race) |
|---|---|
| Race Start | June 26, 2022 7:14:10pm UTC |
| Race Finish | June 26, 2022 7:15:32pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. jouel1234567 (94.47 wpm) |
| Accuracy | 97.0% |
| Points | 66.53 |
| 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. |