View Pit Stop page for race #587 by tuzy — Ghost race
| Official speed | 54.47 wpm (96.93 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2016 10:09:24am UTC |
| Race Finish | January 17, 2016 10:11:01am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. reggies (81.48 wpm) 2. joe_chan (69.49 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. |