View Pit Stop page for race #4350 by czarlol — Ghost race
View profile for Czar (czarlol)
| Official speed | 105.94 wpm (49.84 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2018 7:58:38pm UTC |
| Race Finish | May 3, 2018 7:59:28pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. bargol00683 (86.38 wpm) 3. dawid2292 (82.93 wpm) |
| Accuracy | 98.0% |
| Points | 109.47 |
| 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. |