View Pit Stop page for race #1128 by hayso — Ghost race
| Official speed | 97.22 wpm (54.31 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2014 3:10:25am UTC |
| Race Finish | June 21, 2014 3:11:19am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. onorarono (118.35 wpm) 3. mrdoug314 (93.17 wpm) |
| Accuracy | 93.0% |
| Points | 0.00 |
| 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. |