View Pit Stop page for race #93 by dbdchc — Ghost race
View profile for Harry (dbdchc)
| Official speed | 120.03 wpm (43.99 seconds elapsed during race) |
|---|---|
| Race Start | November 20, 2015 7:03:02pm UTC |
| Race Finish | November 20, 2015 7:03:46pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. pistachio66 (105.28 wpm) 3. littlequints (88.73 wpm) |
| Accuracy | 91.0% |
| 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. |