View Pit Stop page for race #2888 by maxendeavors — Ghost race
View profile for Maxwell (maxendeavors)
| Official speed | 81.29 wpm (64.95 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2018 10:28:47pm UTC |
| Race Finish | June 23, 2018 10:29:51pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. sserium (81.22 wpm) |
| Accuracy | 98.0% |
| Points | 84.00 |
| 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. |