View Pit Stop page for race #1545 by siskonwich — Ghost race
View profile for Jacob (siskonwich)
| Official speed | 87.32 wpm (60.47 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2018 9:05:51pm UTC |
| Race Finish | May 7, 2018 9:06:51pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. ifeelhyper (123.82 wpm) 2. chimchimchim (121.24 wpm) |
| Accuracy | 97.0% |
| Points | 90.23 |
| 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. |