View Pit Stop page for race #4462 by yozj — Ghost race
| Official speed | 71.77 wpm (73.57 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2017 12:30:38pm UTC |
| Race Finish | May 24, 2017 12:31:51pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. a_jensen (95.48 wpm) 2. grey2 (86.30 wpm) 3. pillowend (84.27 wpm) |
| Accuracy | 91.0% |
| 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. |