View Pit Stop page for race #1481 by hancock4duke — Ghost race
View profile for Christopher (hancock4duke)
| Official speed | 99.89 wpm (52.86 seconds elapsed during race) |
|---|---|
| Race Start | November 14, 2016 3:44:56am UTC |
| Race Finish | November 14, 2016 3:45:49am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. yangmillstheory (87.93 wpm) 4. lucean (83.56 wpm) |
| Accuracy | 95.0% |
| 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. |