View Pit Stop page for race #3934 by han2000 — Ghost race
View profile for Han (han2000)
| Official speed | 142.53 wpm (37.04 seconds elapsed during race) |
|---|---|
| Race Start | November 8, 2018 5:09:11am UTC |
| Race Finish | November 8, 2018 5:09:48am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. mako640 (142.16 wpm) 3. framed_phoenix (119.65 wpm) |
| Accuracy | 97.0% |
| Points | 147.28 |
| 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. |