View Pit Stop page for race #3290 by xjohnbx — Ghost race
View profile for John (xjohnbx)
| Official speed | 100.82 wpm (52.37 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2017 7:32:39pm UTC |
| Race Finish | November 5, 2017 7:33:31pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. rainnonquit (146.16 wpm) 2. outtactrl (103.15 wpm) |
| Accuracy | 98.0% |
| Points | 104.18 |
| 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. |