View Pit Stop page for race #15174 by ita17 — Ghost race
| Official speed | 75.70 wpm (69.75 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2020 9:09:24pm UTC |
| Race Finish | March 21, 2020 9:10:34pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. chenboy (77.98 wpm) 3. mrbonis (74.63 wpm) 4. johangodinho123 (61.49 wpm) |
| Accuracy | 98.0% |
| Points | 78.23 |
| 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. |