View Pit Stop page for race #4157 by sbares — Ghost race
View profile for Rasmus (sbares)
| Official speed | 89.44 wpm (59.03 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2022 7:30:52pm UTC |
| Race Finish | May 11, 2022 7:31:51pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. nonquitwolf (111.50 wpm) 2. tomgroenwoldt (92.01 wpm) 5. rilee_h443 (74.31 wpm) |
| Accuracy | 98.0% |
| Points | 92.42 |
| 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. |