View Pit Stop page for race #331 by x0p56 — Ghost race
| Official speed | 69.73 wpm (75.72 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2017 5:58:24pm UTC |
| Race Finish | January 12, 2017 5:59:39pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. ruuun (88.49 wpm) 2. slurpherpderp (82.05 wpm) 4. goscinny (67.39 wpm) |
| Accuracy | 93.0% |
| 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. |