View Pit Stop page for race #1756 by briansunn — Ghost race
View profile for Brian (briansunn)
| Official speed | 95.92 wpm (55.05 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2018 4:09:36pm UTC |
| Race Finish | February 4, 2018 4:10:31pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. ballisticknife (99.75 wpm) 3. mattbierwirth (87.18 wpm) |
| Accuracy | 97.0% |
| Points | 99.12 |
| 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. |