View Pit Stop page for race #190 by kit19891008 — Ghost race
View profile for AAAAAA (kit19891008)
| Official speed | 67.20 wpm (78.57 seconds elapsed during race) |
|---|---|
| Race Start | December 4, 2018 1:03:59pm UTC |
| Race Finish | December 4, 2018 1:05:18pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. haraldgb (74.37 wpm) |
| Accuracy | 97.0% |
| Points | 69.44 |
| 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. |