View Pit Stop page for race #294 by havit — Ghost race
| Official speed | 88.45 wpm (59.69 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2019 1:47:35am UTC |
| Race Finish | January 11, 2019 1:48:34am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. vixt (120.61 wpm) |
| Accuracy | 94.0% |
| Points | 91.40 |
| 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. |