View Pit Stop page for race #104 by jaylineko — Ghost race
View profile for jay. (jaylineko)
| Official speed | 71.48 wpm (73.87 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2019 12:36:40pm UTC |
| Race Finish | June 29, 2019 12:37:54pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. imacat (76.32 wpm) 3. aimtiaz20 (63.21 wpm) |
| Accuracy | 95.0% |
| Points | 73.86 |
| 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. |