View Pit Stop page for race #351 by alyciahtollison — Ghost race
View profile for Alycia (alyciahtollison)
| Official speed | 111.01 wpm (47.56 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2017 6:23:47pm UTC |
| Race Finish | August 23, 2017 6:24:34pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. fishermenneverlie (119.77 wpm) |
| Accuracy | 99.0% |
| Points | 114.71 |
| 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. |