View Pit Stop page for race #610 by raduk — Ghost race
| Official speed | 99.68 wpm (52.97 seconds elapsed during race) |
|---|---|
| Race Start | October 26, 2015 5:21:32pm UTC |
| Race Finish | October 26, 2015 5:22:25pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. colinx05 (102.89 wpm) |
| Accuracy | 97.0% |
| 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. |