View Pit Stop page for race #5876 by evanisme — Ghost race
| Official speed | 82.74 wpm (63.81 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2016 6:33:23pm UTC |
| Race Finish | October 21, 2016 6:34:27pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. tasvirul (74.64 wpm) 3. rugoso (67.83 wpm) |
| Accuracy | 94.0% |
| 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. |