View Pit Stop page for race #2170 by zap101 — Ghost race
| Official speed | 91.91 wpm (57.45 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2015 10:13:05pm UTC |
| Race Finish | October 9, 2015 10:14:03pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. souls (70.31 wpm) |
| Accuracy | 94.0% |
| 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. |