View Pit Stop page for race #10324 by gpx2ero — Ghost race
| Official speed | 75.71 wpm (69.74 seconds elapsed during race) |
|---|---|
| Race Start | December 12, 2016 6:13:04am UTC |
| Race Finish | December 12, 2016 6:14:14am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. wszxvq (91.12 wpm) |
| Accuracy | 99.0% |
| 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. |