View Pit Stop page for race #8545 by hyper_racer — Ghost race
View profile for kewl (hyper_racer)
| Official speed | 78.38 wpm (67.36 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2018 5:24:45pm UTC |
| Race Finish | October 21, 2018 5:25:52pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. bibiq (82.16 wpm) 3. kayamakimoto (72.67 wpm) |
| Accuracy | 96.0% |
| Points | 80.99 |
| 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. |