View Pit Stop page for race #959 by _flv — Ghost race
| Official speed | 72.57 wpm (72.76 seconds elapsed during race) |
|---|---|
| Race Start | February 28, 2016 3:55:22pm UTC |
| Race Finish | February 28, 2016 3:56:35pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. merebanana (87.47 wpm) 2. most (80.66 wpm) 4. thegodlyalien (80.13 wpm) |
| Accuracy | 98.0% |
| 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. |