View Pit Stop page for race #26856 by delirious — Ghost race
| Official speed | 154.42 wpm (34.19 seconds elapsed during race) |
|---|---|
| Race Start | April 4, 2019 1:37:35am UTC |
| Race Finish | April 4, 2019 1:38:09am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. bblaise (154.24 wpm) |
| Accuracy | 99.0% |
| Points | 159.57 |
| 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. |