View Pit Stop page for race #944 by rando3691 — Ghost race
View profile for Bob (rando3691)
| Official speed | 68.87 wpm (76.67 seconds elapsed during race) |
|---|---|
| Race Start | August 10, 2020 6:55:42pm UTC |
| Race Finish | August 10, 2020 6:56:59pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. solace72 (84.57 wpm) 3. ishampine (78.80 wpm) |
| Accuracy | 95.0% |
| Points | 71.16 |
| 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. |