View Pit Stop page for race #15974 by kevinu — Ghost race
View profile for Kevin (kevinu)
| Official speed | 115.70 wpm (45.64 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2020 9:12:25pm UTC |
| Race Finish | June 5, 2020 9:13:11pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. sany5505 (138.26 wpm) 3. tshafer3 (93.36 wpm) |
| Accuracy | 99.0% |
| Points | 119.56 |
| 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. |