View Pit Stop page for race #1734 by aqin24 — Ghost race
View profile for Alex (aqin24)
| Official speed | 93.67 wpm (56.37 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2018 7:34:44am UTC |
| Race Finish | November 1, 2018 7:35:40am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. lileenguyen (100.33 wpm) 3. pizzaforkeera (87.18 wpm) |
| Accuracy | 98.0% |
| Points | 96.80 |
| 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. |