View Pit Stop page for race #3748 by vayenp — Ghost race
| Official speed | 102.88 wpm (51.32 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2017 10:03:39am UTC |
| Race Finish | April 20, 2017 10:04:31am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. zorro_2017 (91.64 wpm) 4. laggyfeetshake123 (78.68 wpm) |
| Accuracy | 97.0% |
| 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. |