View Pit Stop page for race #24853 by aptex — Ghost race
| Official speed | 93.11 wpm (56.71 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2023 7:52:59pm UTC |
| Race Finish | February 17, 2023 7:53:55pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. mslib9 (84.70 wpm) |
| Accuracy | 98.0% |
| Points | 96.21 |
| 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. |