View Pit Stop page for race #2147 by tocke — Ghost race
| Official speed | 73.64 wpm (71.70 seconds elapsed during race) |
|---|---|
| Race Start | December 20, 2020 1:19:44pm UTC |
| Race Finish | December 20, 2020 1:20:56pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. alstr (67.91 wpm) 5. toanlucu (66.08 wpm) |
| Accuracy | 96.0% |
| Points | 76.10 |
| 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. |