View Pit Stop page for race #177 by gl2993 — Ghost race
| Official speed | 74.30 wpm (71.06 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2015 6:26:31pm UTC |
| Race Finish | February 11, 2015 6:27:42pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. slowtyper4evr (72.08 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. |