View Pit Stop page for race #132 by kayamakimoto — Ghost race
View profile for Kaya (kayamakimoto)
| Official speed | 72.67 wpm (72.66 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2018 5:24:45pm UTC |
| Race Finish | October 21, 2018 5:25:57pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. bibiq (82.16 wpm) 2. hyper_racer (78.38 wpm) |
| Accuracy | 96.0% |
| Points | 75.09 |
| 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. |