View Pit Stop page for race #1479 by shlee — Ghost race
View profile for Hyunee (shlee)
| Official speed | 83.12 wpm (63.52 seconds elapsed during race) |
|---|---|
| Race Start | July 17, 2019 12:52:54am UTC |
| Race Finish | July 17, 2019 12:53:57am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. rawners (58.24 wpm) |
| Accuracy | 96.0% |
| Points | 85.89 |
| 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. |