View Pit Stop page for race #1750 by spackers — Ghost race
View profile for Danny (spackers)
| Official speed | 60.78 wpm (86.87 seconds elapsed during race) |
|---|---|
| Race Start | October 4, 2017 4:23:48pm UTC |
| Race Finish | October 4, 2017 4:25:15pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. 16jbpatel (82.25 wpm) |
| Accuracy | 94.0% |
| Points | 62.81 |
| 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. |