View Pit Stop page for race #738 by d4maged — Ghost race
View profile for D4MAGED (d4maged)
| Official speed | 71.48 wpm (73.87 seconds elapsed during race) |
|---|---|
| Race Start | November 16, 2017 12:10:58am UTC |
| Race Finish | November 16, 2017 12:12:12am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. mikerubby (78.70 wpm) |
| Accuracy | 93.0% |
| Points | 73.86 |
| 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. |