View Pit Stop page for race #17 by therealscrable — Ghost race
View profile for Scrable (therealscrable)
| Official speed | 96.31 wpm (54.82 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2018 10:28:39pm UTC |
| Race Finish | October 31, 2018 10:29:34pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. rolotomassi (87.95 wpm) |
| Accuracy | 99.0% |
| Points | 99.52 |
| 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. |