View Pit Stop page for race #2181 by zvblast — Ghost race
View profile for Tmo (zvblast)
| Official speed | 73.37 wpm (71.96 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2018 5:24:57am UTC |
| Race Finish | December 9, 2018 5:26:09am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. omegaman (78.19 wpm) |
| Accuracy | 97.0% |
| Points | 75.82 |
| 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. |