View Pit Stop page for race #135 by bolivo12 — Ghost race
View profile for Brando (bolivo12)
| Official speed | 85.26 wpm (61.93 seconds elapsed during race) |
|---|---|
| Race Start | September 27, 2019 6:25:30pm UTC |
| Race Finish | September 27, 2019 6:26:32pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. eduard20 (85.82 wpm) |
| Accuracy | 99.0% |
| Points | 88.10 |
| 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. |