View Pit Stop page for race #1037 by vromp — Ghost race
| Official speed | 73.47 wpm (71.87 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2021 2:27:13pm UTC |
| Race Finish | June 1, 2021 2:28:25pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 75.92 |
| 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. |