View Pit Stop page for race #1507 by jasonvincentius — Ghost race
View profile for Jason (jasonvincentius)
| Official speed | 64.21 wpm (82.23 seconds elapsed during race) |
|---|---|
| Race Start | September 24, 2017 5:54:30am UTC |
| Race Finish | September 24, 2017 5:55:52am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. chipu (77.66 wpm) 3. phmi (67.86 wpm) 5. supertriet (61.98 wpm) |
| Accuracy | 94.0% |
| Points | 66.35 |
| 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. |