View Pit Stop page for race #1098 by esamics — Ghost race
View profile for Emmanuel (esamics)
| Official speed | 78.30 wpm (67.43 seconds elapsed during race) |
|---|---|
| Race Start | August 12, 2019 7:58:59pm UTC |
| Race Finish | August 12, 2019 8:00:06pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. daily1 (79.08 wpm) 3. thandschin (69.86 wpm) |
| Accuracy | 98.0% |
| Points | 80.91 |
| 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. |