View Pit Stop page for race #2063 by kevinu — Ghost race
View profile for Kevin (kevinu)
| Official speed | 86.44 wpm (61.08 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2017 4:35:16am UTC |
| Race Finish | September 1, 2017 4:36:17am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. tiennvt (63.95 wpm) |
| Accuracy | 95.0% |
| Points | 89.32 |
| 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. |