View Pit Stop page for race #5757 by jbb817 — Ghost race
View profile for Jason (jbb817)
| Official speed | 119.61 wpm (44.14 seconds elapsed during race) |
|---|---|
| Race Start | December 22, 2016 4:34:12am UTC |
| Race Finish | December 22, 2016 4:34:56am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. erniechiew (141.99 wpm) 2. aaronadams (132.21 wpm) |
| Accuracy | 96.0% |
| 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. |