View Pit Stop page for race #1932 by bfitz88 — Ghost race
View profile for Brian (bfitz88)
| Official speed | 83.18 wpm (63.48 seconds elapsed during race) |
|---|---|
| Race Start | February 24, 2016 12:13:25am UTC |
| Race Finish | February 24, 2016 12:14:29am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. keatonsmith (116.09 wpm) 2. ptnguyen (100.27 wpm) 5. jolwong (62.13 wpm) |
| Accuracy | 95.0% |
| 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. |