View Pit Stop page for race #6163 by hkgal — Ghost race
| Official speed | 83.38 wpm (63.32 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2017 4:19:01am UTC |
| Race Finish | November 1, 2017 4:20:04am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. gkronisch (77.50 wpm) |
| Accuracy | 97.0% |
| Points | 86.16 |
| 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. |