View Pit Stop page for race #21 by ssimenauer — Ghost race
View profile for Simmo (ssimenauer)
| Official speed | 100.41 wpm (52.58 seconds elapsed during race) |
|---|---|
| Race Start | February 23, 2021 1:04:59am UTC |
| Race Finish | February 23, 2021 1:05:51am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. thelastmuffin (77.61 wpm) 3. therealwhiterice (67.77 wpm) |
| Accuracy | 99.0% |
| Points | 103.76 |
| 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. |