View Pit Stop page for race #871 by allent528 — Ghost race
View profile for Allen (allent528)
| Official speed | 96.42 wpm (54.76 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2022 1:49:13pm UTC |
| Race Finish | March 6, 2022 1:50:08pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. cmirkhad (85.65 wpm) 5. harpermh (76.49 wpm) |
| Accuracy | 97.0% |
| Points | 99.63 |
| 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. |