View Pit Stop page for race #6616 by ish4 — Ghost race
| Official speed | 77.92 wpm (67.76 seconds elapsed during race) |
|---|---|
| Race Start | February 29, 2016 6:28:45am UTC |
| Race Finish | February 29, 2016 6:29:52am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. nina_217 (85.92 wpm) |
| Accuracy | 93.0% |
| 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. |