View Pit Stop page for race #590 by 1ext — Ghost race
| Official speed | 67.84 wpm (77.83 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2017 9:38:43pm UTC |
| Race Finish | June 16, 2017 9:40:01pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. hukian541 (70.79 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. |