View Pit Stop page for race #139 by ndeeb — Ghost race
| Official speed | 123.88 wpm (42.62 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2015 3:33:14pm UTC |
| Race Finish | August 25, 2015 3:33:56pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. joshie_woshie (121.73 wpm) 3. laphroaig_neat (85.60 wpm) |
| Accuracy | 97.0% |
| 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. |