View Pit Stop page for race #22 by _n0r1 — Ghost race
| Official speed | 92.36 wpm (57.17 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2017 2:21:28pm UTC |
| Race Finish | September 26, 2017 2:22:26pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. jweather (119.94 wpm) |
| Accuracy | 97.0% |
| Points | 95.44 |
| 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. |