View Pit Stop page for race #167 by pletlibo — Ghost race
View profile for Nick (pletlibo)
| Official speed | 86.81 wpm (60.82 seconds elapsed during race) |
|---|---|
| Race Start | December 3, 2018 8:25:53pm UTC |
| Race Finish | December 3, 2018 8:26:54pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. yuskov (90.64 wpm) |
| Accuracy | 95.0% |
| Points | 89.71 |
| 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. |