View Pit Stop page for race #309 by badnub — Ghost race
| Official speed | 76.58 wpm (68.95 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2020 6:09:24pm UTC |
| Race Finish | October 22, 2020 6:10:33pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. strykertfc (99.79 wpm) 2. uxvb (92.78 wpm) 3. durum_kebab (84.72 wpm) |
| Accuracy | 95.0% |
| Points | 79.13 |
| 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. |