View Pit Stop page for race #913 by atbash — Ghost race
View profile for Atbash (atbash)
Official speed | 80.92 wpm (65.25 seconds elapsed during race) |
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Race Start | April 16, 2021 2:20:27pm UTC |
Race Finish | April 16, 2021 2:21:32pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. branchedstem (72.16 wpm) 4. yesman9527 (70.88 wpm) 5. 123pythagoras123 (68.15 wpm) |
Accuracy | 98.0% |
Points | 83.61 |
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. |