View Pit Stop page for race #1386 by timeload — Ghost race
View profile for TimeLoad (timeload)
| Official speed | 114.76 wpm (46.01 seconds elapsed during race) |
|---|---|
| Race Start | March 1, 2018 8:15:55am UTC |
| Race Finish | March 1, 2018 8:16:41am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. jdawg94 (88.32 wpm) |
| Accuracy | 99.0% |
| Points | 118.59 |
| 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. |