View Pit Stop page for race #18624 by kjax — Ghost race
| Official speed | 76.71 wpm (68.83 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2020 12:29:58am UTC |
| Race Finish | October 24, 2020 12:31:07am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. maacey (99.20 wpm) 3. amazinggirlcuber (69.68 wpm) |
| Accuracy | 96.0% |
| Points | 79.26 |
| 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. |