View Pit Stop page for race #10600 by bobby76 — Ghost race
| Official speed | 93.70 wpm (56.35 seconds elapsed during race) |
|---|---|
| Race Start | June 30, 2021 4:10:46pm UTC |
| Race Finish | June 30, 2021 4:11:42pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. jpowwow (71.24 wpm) 3. drag00me (64.63 wpm) |
| Accuracy | 99.0% |
| Points | 96.82 |
| 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. |