View Pit Stop page for race #1883 by 7ur7l3 — Ghost race
| Official speed | 89.90 wpm (58.73 seconds elapsed during race) |
|---|---|
| Race Start | July 6, 2017 3:59:08am UTC |
| Race Finish | July 6, 2017 4:00:06am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. iconoclasmic (103.41 wpm) |
| Accuracy | 97.0% |
| 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. |