View Pit Stop page for race #323 by owlgoesw00t — Ghost race
View profile for Victor (owlgoesw00t)
| Official speed | 74.45 wpm (70.92 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2016 6:41:19pm UTC |
| Race Finish | April 17, 2016 6:42:30pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. alyssarae995 (107.04 wpm) 2. shirley56 (87.63 wpm) |
| Accuracy | 91.0% |
| 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. |