View Pit Stop page for race #3 by devstackio — Ghost race
View profile for teclasdefuego (devstackio)
| Official speed | 111.18 wpm (47.49 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2016 6:29:21pm UTC |
| Race Finish | August 9, 2016 6:30:08pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. jiangzehua (106.01 wpm) 3. goodfish (89.31 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. |