View Pit Stop page for race #2151 by yuhaocooper — Ghost race
View profile for yuhaocooper (yuhaocooper)
| Official speed | 89.43 wpm (59.04 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2018 8:21:16am UTC |
| Race Finish | January 5, 2018 8:22:15am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mutality (71.99 wpm) |
| Accuracy | 98.0% |
| Points | 92.41 |
| 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. |