View Pit Stop page for race #4933 by atoi — Ghost race
| Official speed | 84.19 wpm (62.72 seconds elapsed during race) |
|---|---|
| Race Start | December 17, 2020 8:30:45pm UTC |
| Race Finish | December 17, 2020 8:31:47pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. cubexp208 (113.96 wpm) 2. timboly3 (93.91 wpm) 4. neptune_22 (72.87 wpm) |
| Accuracy | 98.0% |
| Points | 86.99 |
| 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. |