View Pit Stop page for race #2001 by zakig — Ghost race
| Official speed | 85.50 wpm (61.75 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2018 11:55:43am UTC |
| Race Finish | April 3, 2018 11:56:45am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. jr9810 (75.45 wpm) |
| Accuracy | 98.0% |
| Points | 88.35 |
| 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. |