View Pit Stop page for race #3955 by rayap1010 — Ghost race
View profile for Ra (rayap1010)
| Official speed | 69.99 wpm (75.44 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2021 10:30:46am UTC |
| Race Finish | July 29, 2021 10:32:01am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. damanthc (79.10 wpm) 2. meide42 (71.31 wpm) 4. mc0sta (68.91 wpm) 5. k4moo (65.48 wpm) |
| Accuracy | 98.0% |
| Points | 72.32 |
| 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. |