View Pit Stop page for race #348 by nikolai2000 — Ghost race
View profile for Nikolai (nikolai2000)
| Official speed | 108.91 wpm (48.48 seconds elapsed during race) |
|---|---|
| Race Start | September 14, 2017 7:15:16pm UTC |
| Race Finish | September 14, 2017 7:16:04pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. swaax (125.24 wpm) 3. jimshhkb (84.67 wpm) |
| Accuracy | 98.0% |
| Points | 112.54 |
| 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. |