View Pit Stop page for race #1012 by gglean — Ghost race
| Official speed | 70.77 wpm (74.61 seconds elapsed during race) |
|---|---|
| Race Start | May 28, 2023 8:31:23am UTC |
| Race Finish | May 28, 2023 8:32:38am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. kamis1232 (89.31 wpm) |
| Accuracy | 97.0% |
| Points | 73.13 |
| 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. |