View Pit Stop page for race #196 by nissefar — Ghost race
View profile for Kamdeanr (nissefar)
| Official speed | 76.47 wpm (69.05 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2018 6:02:42am UTC |
| Race Finish | September 22, 2018 6:03:51am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. herlianzhang (77.57 wpm) 3. jaihuenalizada (72.08 wpm) |
| Accuracy | 96.0% |
| Points | 79.02 |
| 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. |