View Pit Stop page for race #23101 by ed72 — Ghost race
| Official speed | 71.72 wpm (73.62 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2019 6:59:39pm UTC |
| Race Finish | June 27, 2019 7:00:53pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. waesoph (96.24 wpm) 2. renn3x (92.33 wpm) |
| Accuracy | 99.0% |
| Points | 74.11 |
| 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. |