View Pit Stop page for race #2687 by mlarson — Ghost race
View profile for Maxwell (mlarson)
| Official speed | 82.82 wpm (63.75 seconds elapsed during race) |
|---|---|
| Race Start | July 24, 2020 12:18:31am UTC |
| Race Finish | July 24, 2020 12:19:35am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. ml1326 (118.69 wpm) 2. nannymcfig (106.79 wpm) |
| Accuracy | 97.0% |
| Points | 85.59 |
| 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. |