View Pit Stop page for race #19849 by stanrude — Ghost race
| Official speed | 57.44 wpm (91.92 seconds elapsed during race) |
|---|---|
| Race Start | February 16, 2023 5:46:49pm UTC |
| Race Finish | February 16, 2023 5:48:21pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. dinqissa (86.75 wpm) 2. ayushjoshi (77.34 wpm) |
| Accuracy | 97.0% |
| Points | 59.36 |
| 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. |