View Pit Stop page for race #1642 by sima0502 — Ghost race
| Official speed | 89.62 wpm (58.92 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2019 9:02:53am UTC |
| Race Finish | April 7, 2019 9:03:52am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. flip2theleft (79.14 wpm) 3. benschi98 (78.75 wpm) |
| Accuracy | 98.0% |
| Points | 92.61 |
| 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. |