View Pit Stop page for race #6056 by sir_speedy — Ghost race
View profile for SirSpeedy (sir_speedy)
| Official speed | 96.21 wpm (54.88 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2017 9:34:33pm UTC |
| Race Finish | November 22, 2017 9:35:28pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. dustinofolino (93.28 wpm) |
| Accuracy | 99.0% |
| Points | 99.41 |
| 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. |