View Pit Stop page for race #1149 by jprk — Ghost race
| Official speed | 108.11 wpm (48.84 seconds elapsed during race) |
|---|---|
| Race Start | August 21, 2020 10:19:52pm UTC |
| Race Finish | August 21, 2020 10:20:41pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. springbaron (116.12 wpm) 3. bb667 (99.79 wpm) 4. dillnutt (84.49 wpm) |
| Accuracy | 97.0% |
| Points | 111.71 |
| 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. |