View Pit Stop page for race #2442 by jaihuenalizada — Ghost race
View profile for Jaihuen (jaihuenalizada)
| Official speed | 72.08 wpm (73.25 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2018 6:02:42am UTC |
| Race Finish | September 22, 2018 6:03:55am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. herlianzhang (77.57 wpm) 2. nissefar (76.47 wpm) |
| Accuracy | 98.0% |
| Points | 74.49 |
| 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. |