View Pit Stop page for race #8055 by youneedcheeses — Ghost race
View profile for Miri (youneedcheeses)
| Official speed | 68.16 wpm (77.46 seconds elapsed during race) |
|---|---|
| Race Start | September 24, 2019 2:57:04am UTC |
| Race Finish | September 24, 2019 2:58:21am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. 5apphire (92.97 wpm) 2. slethron (84.17 wpm) |
| Accuracy | 95.0% |
| Points | 70.43 |
| 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. |