View Pit Stop page for race #1069 by ezrablankmarks — Ghost race
View profile for Ezra (ezrablankmarks)
| Official speed | 82.85 wpm (63.73 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2018 10:29:47pm UTC |
| Race Finish | May 16, 2018 10:30:51pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. mark40511 (99.15 wpm) |
| Accuracy | 97.0% |
| Points | 85.61 |
| 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. |