View Pit Stop page for race #5032 by namisdavid — Ghost race
View profile for David (namisdavid)
| Official speed | 106.98 wpm (49.36 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2017 12:24:16am UTC |
| Race Finish | May 6, 2017 12:25:05am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. atrain742 (95.79 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. |