View Pit Stop page for race #129 by yeej — Ghost race
| Official speed | 111.49 wpm (47.36 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2021 11:30:10am UTC |
| Race Finish | January 11, 2021 11:30:57am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. vincent_aik (92.71 wpm) 4. matt_dj (76.57 wpm) |
| Accuracy | 98.0% |
| Points | 115.21 |
| 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. |