View Pit Stop page for race #9424 by sura5 — Ghost race
| Official speed | 121.71 wpm (43.38 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2022 2:26:15pm UTC |
| Race Finish | October 12, 2022 2:26:59pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. rule9 (141.36 wpm) 3. ryli (118.14 wpm) 4. mark40511 (98.38 wpm) |
| Accuracy | 97.0% |
| Points | 125.77 |
| 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. |