View Pit Stop page for race #482 by sendmessage — Ghost race
View profile for Nick (sendmessage)
| Official speed | 61.54 wpm (85.80 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2018 9:29:15am UTC |
| Race Finish | June 13, 2018 9:30:41am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. c3nos (76.82 wpm) |
| Accuracy | 93.0% |
| Points | 63.59 |
| 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. |