View Pit Stop page for race #12673 by green910 — Ghost race
View profile for ⁹⁻¹⁰ᵍᵐ (green910)
| Official speed | 83.24 wpm (63.43 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2020 2:51:17pm UTC |
| Race Finish | August 5, 2020 2:52:20pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. tesseus (109.20 wpm) 2. mat_i (108.00 wpm) 3. observer_02 (93.51 wpm) |
| Accuracy | 98.0% |
| Points | 86.01 |
| 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. |