View Pit Stop page for race #89 by datow — Ghost race
View profile for datow (datow)
| Official speed | 82.93 wpm (63.67 seconds elapsed during race) |
|---|---|
| Race Start | August 13, 2020 7:10:33pm UTC |
| Race Finish | August 13, 2020 7:11:36pm UTC |
| Outcome | No win (2 of 10) |
| Opponents |
5. supercat134 (58.41 wpm) |
| Accuracy | 98.0% |
| Points | 85.70 |
| 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. |