View Pit Stop page for race #1965 by teodoriux13 — Ghost race
View profile for Teo (teodoriux13)
| Official speed | 99.93 wpm (52.84 seconds elapsed during race) |
|---|---|
| Race Start | February 12, 2018 7:20:26pm UTC |
| Race Finish | February 12, 2018 7:21:19pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. smusson (90.85 wpm) |
| Accuracy | 98.0% |
| Points | 103.26 |
| 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. |