View Pit Stop page for race #7646 by tim28 — Ghost race
| Official speed | 87.15 wpm (60.59 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2019 11:03:43pm UTC |
| Race Finish | November 24, 2019 11:04:44pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. jyi2004 (81.00 wpm) |
| Accuracy | 98.0% |
| Points | 90.05 |
| 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. |