View Pit Stop page for race #532 by pbo12 — Ghost race
| Official speed | 73.21 wpm (72.12 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2019 1:31:52pm UTC |
| Race Finish | February 5, 2019 1:33:05pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. hiddenroom404 (84.26 wpm) 2. alper1 (83.70 wpm) |
| Accuracy | 95.0% |
| Points | 75.65 |
| 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. |