View Pit Stop page for race #111 by ian1806 — Ghost race
View profile for Ian (ian1806)
| Official speed | 115.50 wpm (45.71 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2020 8:23:22pm UTC |
| Race Finish | January 27, 2020 8:24:08pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mjf_18 (86.99 wpm) 3. oneguardsam (76.88 wpm) |
| Accuracy | 99.0% |
| Points | 119.35 |
| 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. |