View Pit Stop page for race #13211 by martinwong — Ghost race
View profile for Martin (martinwong)
| Official speed | 80.50 wpm (65.59 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2022 6:18:59am UTC |
| Race Finish | January 27, 2022 6:20:05am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. walfare_12 (91.45 wpm) 2. aji3 (89.80 wpm) |
| Accuracy | 97.0% |
| Points | 83.18 |
| 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. |