View Pit Stop page for race #3246 by ballisticknife — Ghost race
View profile for Ben (ballisticknife)
| Official speed | 99.75 wpm (52.93 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2018 4:09:36pm UTC |
| Race Finish | February 4, 2018 4:10:29pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. briansunn (95.92 wpm) 3. mattbierwirth (87.18 wpm) |
| Accuracy | 98.0% |
| Points | 103.07 |
| 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. |