View Pit Stop page for race #873 by dales — Ghost race
| Official speed | 90.65 wpm (58.25 seconds elapsed during race) |
|---|---|
| Race Start | March 29, 2021 9:01:12pm UTC |
| Race Finish | March 29, 2021 9:02:10pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. toby_ (86.16 wpm) 4. gkarthick (80.01 wpm) |
| Accuracy | 96.0% |
| Points | 93.67 |
| 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. |