View Pit Stop page for race #617 by burgercheese — Ghost race
View profile for Burger (burgercheese)
| Official speed | 107.49 wpm (49.12 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2021 4:17:44pm UTC |
| Race Finish | March 3, 2021 4:18:33pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. uzumakidfreecs (90.17 wpm) 3. tudesci (74.91 wpm) |
| Accuracy | 97.0% |
| Points | 111.07 |
| 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. |