View Pit Stop page for race #6 by neo7 — Ghost race
| Official speed | 94.73 wpm (55.74 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2019 4:01:36am UTC |
| Race Finish | June 1, 2019 4:02:32am UTC |
| Outcome | No win (4 of 10) |
| Opponents |
1. blinktypes (123.43 wpm) 3. haleyk10198 (103.24 wpm) |
| Accuracy | 99.0% |
| Points | 97.89 |
| 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. |