View Pit Stop page for race #150 by jph123 — Ghost race
| Official speed | 111.69 wpm (47.27 seconds elapsed during race) |
|---|---|
| Race Start | March 23, 2017 9:50:03am UTC |
| Race Finish | March 23, 2017 9:50:51am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. mark40511 (96.22 wpm) |
| Accuracy | 98.0% |
| 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. |