View Pit Stop page for race #405 by dreamhack — Ghost race
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| Official speed | 120.21 wpm (43.92 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2015 5:04:18pm UTC |
| Race Finish | January 27, 2015 5:05:02pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. snthaoeu (106.17 wpm) 4. anvilclash (84.07 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. |