View Pit Stop page for race #1983 by nochu11 — Ghost race
View profile for Amanda (nochu11)
| Official speed | 85.61 wpm (61.67 seconds elapsed during race) |
|---|---|
| Race Start | October 23, 2018 11:16:20am UTC |
| Race Finish | October 23, 2018 11:17:22am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. mintym1nt (91.05 wpm) |
| Accuracy | 97.0% |
| Points | 88.47 |
| 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. |