View Pit Stop page for race #339 by 12cligon — Ghost race
| Official speed | 90.60 wpm (58.28 seconds elapsed during race) |
|---|---|
| Race Start | November 10, 2020 6:59:21am UTC |
| Race Finish | November 10, 2020 7:00:19am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. zeezallo (79.62 wpm) |
| Accuracy | 99.0% |
| Points | 93.62 |
| 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. |