View Pit Stop page for race #216 by alveen0 — Ghost race
View profile for Alvin (alveen0)
| Official speed | 79.64 wpm (66.30 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2019 5:08:32pm UTC |
| Race Finish | February 7, 2019 5:09:38pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. yunguber (100.58 wpm) 2. grazincow (96.85 wpm) 4. leofuller (66.87 wpm) |
| Accuracy | 97.0% |
| Points | 82.29 |
| 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. |