View Pit Stop page for race #18260 by spudvorak — Ghost race
| Official speed | 64.97 wpm (81.27 seconds elapsed during race) |
|---|---|
| Race Start | August 13, 2021 9:56:53am UTC |
| Race Finish | August 13, 2021 9:58:14am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. ngnmhieu (83.29 wpm) 4. hellwood (61.01 wpm) |
| Accuracy | 98.0% |
| Points | 67.13 |
| 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. |