View Pit Stop page for race #2483 by erby — Ghost race
| Official speed | 116.21 wpm (45.43 seconds elapsed during race) |
|---|---|
| Race Start | December 19, 2016 5:41:13am UTC |
| Race Finish | December 19, 2016 5:41:58am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. florentine (128.64 wpm) |
| Accuracy | 96.0% |
| 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. |