View Pit Stop page for race #1640 by keyyong — Ghost race
View profile for Time-Saving Techy (keyyong)
| Official speed | 72.50 wpm (72.83 seconds elapsed during race) |
|---|---|
| Race Start | January 20, 2018 8:57:06pm UTC |
| Race Finish | January 20, 2018 8:58:19pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. defluvz (101.66 wpm) |
| Accuracy | 97.0% |
| Points | 74.92 |
| 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. |