View Pit Stop page for race #10218 by kitzin — Ghost race
| Official speed | 62.39 wpm (84.63 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2018 5:40:22pm UTC |
| Race Finish | July 28, 2018 5:41:47pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. xrudolph (80.55 wpm) 4. au_oz (60.77 wpm) |
| Accuracy | 97.0% |
| Points | 64.47 |
| 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. |