View Pit Stop page for race #2259 by hdawg187 — Ghost race
| Official speed | 77.71 wpm (67.94 seconds elapsed during race) |
|---|---|
| Race Start | September 10, 2016 12:33:39pm UTC |
| Race Finish | September 10, 2016 12:34:47pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. reggies (84.37 wpm) 2. lucean (80.66 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. |