View Pit Stop page for race #600 by udun — Ghost race
| Official speed | 65.97 wpm (80.04 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2015 4:10:31pm UTC |
| Race Finish | February 7, 2015 4:11:51pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. slow_as_snail (73.03 wpm) 4. jhaque17 (55.77 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. |