View Pit Stop page for race #16598 by spudvorak — Ghost race
| Official speed | 57.97 wpm (91.08 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2021 5:33:01pm UTC |
| Race Finish | March 3, 2021 5:34:32pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. evirabbi (102.40 wpm) 4. raket124 (65.99 wpm) |
| Accuracy | 96.0% |
| Points | 59.90 |
| 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. |