View Pit Stop page for race #406 by zig84 — Ghost race
| Official speed | 75.71 wpm (69.74 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2021 2:05:28pm UTC |
| Race Finish | November 5, 2021 2:06:38pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. cheneyc9999 (76.53 wpm) |
| Accuracy | 97.0% |
| Points | 78.24 |
| 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. |