View Pit Stop page for race #31 by rybe864 — Ghost race
View profile for Ryan (rybe864)
| Official speed | 88.21 wpm (59.86 seconds elapsed during race) |
|---|---|
| Race Start | September 16, 2018 7:43:45am UTC |
| Race Finish | September 16, 2018 7:44:45am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. mark40511 (93.69 wpm) |
| Accuracy | 96.0% |
| Points | 91.15 |
| 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. |