View Pit Stop page for race #3973 by steviebeans — Ghost race
View profile for Stephen (steviebeans)
| Official speed | 73.79 wpm (71.55 seconds elapsed during race) |
|---|---|
| Race Start | September 13, 2017 8:40:27pm UTC |
| Race Finish | September 13, 2017 8:41:39pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. wefilipinoscheat (87.59 wpm) |
| Accuracy | 94.0% |
| Points | 76.25 |
| 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. |