View Pit Stop page for race #2109 by jaziz — Ghost race
| Official speed | 116.07 wpm (45.49 seconds elapsed during race) |
|---|---|
| Race Start | December 31, 2021 9:28:21am UTC |
| Race Finish | December 31, 2021 9:29:07am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. sirhaxbard (101.47 wpm) 3. ronakkaria (85.58 wpm) |
| Accuracy | 98.0% |
| Points | 119.94 |
| 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. |