View Pit Stop page for race #6572 by mb031 — Ghost race
| Official speed | 90.43 wpm (58.39 seconds elapsed during race) |
|---|---|
| Race Start | December 17, 2020 4:12:00am UTC |
| Race Finish | December 17, 2020 4:12:58am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. ken34505 (100.39 wpm) |
| Accuracy | 97.0% |
| Points | 93.45 |
| 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. |