View Pit Stop page for race #12003 by dc37 — Ghost race
| Official speed | 120.96 wpm (43.65 seconds elapsed during race) |
|---|---|
| Race Start | May 5, 2021 4:33:16pm UTC |
| Race Finish | May 5, 2021 4:34:00pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. peterjes (57.86 wpm) |
| Accuracy | 99.0% |
| Points | 124.99 |
| 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. |