View Pit Stop page for race #1626 by nimamd13 — Ghost race
View profile for Nima (nimamd13)
| Official speed | 63.04 wpm (83.76 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2018 7:20:47am UTC |
| Race Finish | October 30, 2018 7:22:10am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. jkizc00l (92.12 wpm) |
| Accuracy | 97.0% |
| Points | 65.14 |
| 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. |