View Pit Stop page for race #147 by hayhayhay111 — Ghost race
View profile for RA (hayhayhay111)
| Official speed | 76.30 wpm (69.20 seconds elapsed during race) |
|---|---|
| Race Start | February 24, 2018 3:31:53pm UTC |
| Race Finish | February 24, 2018 3:33:02pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. jr9810 (76.01 wpm) |
| Accuracy | 98.0% |
| Points | 78.84 |
| 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. |