View Pit Stop page for race #1841 by ee_nn — Ghost race
| Official speed | 77.77 wpm (67.89 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2022 11:36:18pm UTC |
| Race Finish | May 9, 2022 11:37:26pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. sputype (86.67 wpm) 2. leotwelve (85.07 wpm) 3. chuiicdhk (79.24 wpm) |
| Accuracy | 96.0% |
| Points | 80.36 |
| 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. |