View Pit Stop page for race #846 by psin — Ghost race
| Official speed | 101.45 wpm (52.05 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2021 9:19:04pm UTC |
| Race Finish | May 24, 2021 9:19:56pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. avald30 (66.61 wpm) |
| Accuracy | 99.0% |
| Points | 104.83 |
| 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. |