View Pit Stop page for race #680 by kalo — Ghost race
| Official speed | 81.60 wpm (64.71 seconds elapsed during race) |
|---|---|
| Race Start | June 8, 2015 12:44:23pm UTC |
| Race Finish | June 8, 2015 12:45:28pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. jinir (96.60 wpm) |
| Accuracy | 93.0% |
| 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. |