View Pit Stop page for race #9 by kocisek — Ghost race
| Official speed | 67.02 wpm (78.78 seconds elapsed during race) |
|---|---|
| Race Start | July 8, 2016 9:02:55pm UTC |
| Race Finish | July 8, 2016 9:04:14pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. xernex (75.21 wpm) |
| Accuracy | 96.0% |
| 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. |