View Pit Stop page for race #210 by programmer7 — Ghost race
View profile for Programmer (programmer7)
| Official speed | 69.63 wpm (75.83 seconds elapsed during race) |
|---|---|
| Race Start | May 10, 2019 4:27:15pm UTC |
| Race Finish | May 10, 2019 4:28:31pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. avillarreal14 (82.31 wpm) |
| Accuracy | 95.0% |
| Points | 71.95 |
| 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. |