View Pit Stop page for race #163782 by keegant — Ghost race
| Official speed | 148.31 wpm (35.60 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2019 12:43:00pm UTC |
| Race Finish | August 19, 2019 12:43:36pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. bornzor (103.83 wpm) 3. kangsi (99.19 wpm) |
| Accuracy | 98.0% |
| Points | 153.25 |
| 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. |