View Pit Stop page for race #3023 by thiyp — Ghost race
| Official speed | 64.09 wpm (82.38 seconds elapsed during race) |
|---|---|
| Race Start | July 30, 2020 10:09:35am UTC |
| Race Finish | July 30, 2020 10:10:57am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. bexultan (85.79 wpm) |
| Accuracy | 97.0% |
| Points | 66.23 |
| 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. |