View Pit Stop page for race #1545 by mahhd — Ghost race
| Official speed | 134.02 wpm (39.40 seconds elapsed during race) |
|---|---|
| Race Start | January 16, 2017 9:03:26pm UTC |
| Race Finish | January 16, 2017 9:04:06pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. zer0xity (119.21 wpm) 3. phlofy (97.41 wpm) 4. therunner09 (93.49 wpm) |
| Accuracy | 95.0% |
| 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. |