View Pit Stop page for race #14751 by alpha_panda — Ghost race
View profile for (alpha_panda)
| Official speed | 161.41 wpm (32.71 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2018 10:48:19pm UTC |
| Race Finish | September 19, 2018 10:48:52pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. ghall (131.22 wpm) |
| Accuracy | 98.0% |
| Points | 166.79 |
| 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. |