View Pit Stop page for race #1367 by fylleth — Ghost race
View profile for Yogi (fylleth)
| Official speed | 107.54 wpm (49.10 seconds elapsed during race) |
|---|---|
| Race Start | November 10, 2017 4:46:50pm UTC |
| Race Finish | November 10, 2017 4:47:39pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. tvrgriffith (93.44 wpm) |
| Accuracy | 98.0% |
| Points | 111.12 |
| 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. |