View Pit Stop page for race #2180 by outtactrl — Ghost race
View profile for OuttaCtrl (outtactrl)
| Official speed | 103.15 wpm (51.19 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2017 7:32:39pm UTC |
| Race Finish | November 5, 2017 7:33:30pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. rainnonquit (146.16 wpm) 3. xjohnbx (100.82 wpm) |
| Accuracy | 98.0% |
| Points | 106.58 |
| 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. |