View Pit Stop page for race #766 by tiennvt — Ghost race
View profile for Tien (tiennvt)
| Official speed | 63.95 wpm (82.56 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2017 4:35:16am UTC |
| Race Finish | September 1, 2017 4:36:38am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. kevinu (86.44 wpm) |
| Accuracy | 98.0% |
| Points | 66.08 |
| 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. |