View Pit Stop page for race #119 by wrish — Ghost race
| Official speed | 101.93 wpm (51.80 seconds elapsed during race) |
|---|---|
| Race Start | October 26, 2018 12:38:19am UTC |
| Race Finish | October 26, 2018 12:39:11am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. realrealyalan (115.98 wpm) 4. stteeevv (91.88 wpm) |
| Accuracy | 98.0% |
| Points | 105.32 |
| 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. |