View Pit Stop page for race #40073 by mikerubby — Ghost race
View profile for 🌠Rubby🌠(mikerubby)
| Official speed | 68.13 wpm (77.50 seconds elapsed during race) |
|---|---|
| Race Start | April 24, 2018 5:29:25am UTC |
| Race Finish | April 24, 2018 5:30:43am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. yellowcarracer (94.90 wpm) 2. aquaficial (90.12 wpm) 3. boogleboy (87.99 wpm) |
| Accuracy | 95.0% |
| Points | 70.40 |
| 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. |