View Pit Stop page for race #186 by vodozhaba — Ghost race
View profile for Vasily (vodozhaba)
| Official speed | 103.12 wpm (51.20 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2021 6:12:43pm UTC |
| Race Finish | July 13, 2021 6:13:35pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. suzufruit (125.43 wpm) 2. professorxwing (115.81 wpm) |
| Accuracy | 98.0% |
| Points | 106.56 |
| 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. |