View Pit Stop page for race #2145 by heeric — Ghost race
View profile for Eric (heeric)
| Official speed | 88.31 wpm (59.79 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2020 1:57:46pm UTC |
| Race Finish | September 15, 2020 1:58:46pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. kaiser_hund (83.50 wpm) 4. rilee_h443 (78.57 wpm) |
| Accuracy | 98.0% |
| Points | 91.25 |
| 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. |