View Pit Stop page for race #1122 by jjz03 — Ghost race
| Official speed | 75.80 wpm (69.66 seconds elapsed during race) |
|---|---|
| Race Start | September 4, 2018 9:09:51pm UTC |
| Race Finish | September 4, 2018 9:11:01pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. edwardb (89.79 wpm) 3. itsme1 (76.96 wpm) |
| Accuracy | 97.0% |
| Points | 78.33 |
| 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. |