View Pit Stop page for race #1156 by tf2dan — Ghost race
| Official speed | 74.66 wpm (70.72 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2017 8:47:11pm UTC |
| Race Finish | May 7, 2017 8:48:22pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. tigress9 (76.60 wpm) 3. carterfromwisco (72.95 wpm) 4. luan0763 (64.46 wpm) |
| Accuracy | 88.0% |
| 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. |