View Pit Stop page for race #14 by isnow — Ghost race
| Official speed | 85.65 wpm (61.65 seconds elapsed during race) |
|---|---|
| Race Start | February 6, 2018 9:45:29am UTC |
| Race Finish | February 6, 2018 9:46:30am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. james_m808 (82.02 wpm) 5. iiirxs (65.45 wpm) |
| Accuracy | 97.0% |
| Points | 88.50 |
| 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. |