View Pit Stop page for race #207 by johndue21 — Ghost race
View profile for John Carlo (johndue21)
| Official speed | 108.96 wpm (48.46 seconds elapsed during race) |
|---|---|
| Race Start | February 27, 2017 10:19:07pm UTC |
| Race Finish | February 27, 2017 10:19:55pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. miket349 (90.96 wpm) 3. krypticwow (87.93 wpm) |
| Accuracy | 98.0% |
| 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. |