View Pit Stop page for race #1127 by zanarkind — Ghost race
View profile for Dixie (zanarkind)
| Official speed | 75.83 wpm (69.63 seconds elapsed during race) |
|---|---|
| Race Start | April 12, 2019 11:22:42pm UTC |
| Race Finish | April 12, 2019 11:23:52pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. andreavanderjagt (85.40 wpm) |
| Accuracy | 95.0% |
| Points | 78.36 |
| 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. |