View Pit Stop page for race #38668 by styrofoam — Ghost race
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| Official speed | 124.23 wpm (42.50 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2019 1:53:52am UTC |
| Race Finish | May 16, 2019 1:54:35am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. tanyatvr (121.57 wpm) |
| Accuracy | 98.0% |
| Points | 128.37 |
| 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. |