View Pit Stop page for race #4661 by ellendren — Ghost race
View profile for Drey (ellendren)
| Official speed | 79.79 wpm (66.17 seconds elapsed during race) |
|---|---|
| Race Start | September 24, 2019 11:52:12pm UTC |
| Race Finish | September 24, 2019 11:53:19pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. mark40511 (83.21 wpm) |
| Accuracy | 97.0% |
| Points | 82.45 |
| 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. |