View Pit Stop page for race #2452 by danymanny — Ghost race
View profile for danymanny (danymanny)
| Official speed | 70.87 wpm (74.50 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2019 2:07:06pm UTC |
| Race Finish | December 9, 2019 2:08:20pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. chunkerchunk (85.63 wpm) |
| Accuracy | 95.0% |
| Points | 73.23 |
| 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. |