View Pit Stop page for race #17897 by aptex — Ghost race
| Official speed | 83.40 wpm (63.31 seconds elapsed during race) |
|---|---|
| Race Start | July 3, 2022 10:35:13am UTC |
| Race Finish | July 3, 2022 10:36:16am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. ppubalo (96.64 wpm) |
| Accuracy | 97.0% |
| Points | 86.18 |
| 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. |