View Pit Stop page for race #734 by rorsyl — Ghost race
View profile for Roar (rorsyl)
| Official speed | 84.11 wpm (62.77 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2018 7:29:44am UTC |
| Race Finish | April 10, 2018 7:30:46am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. valleym (102.51 wpm) 4. ronakkaria (73.85 wpm) |
| Accuracy | 97.0% |
| Points | 86.91 |
| 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. |