View Pit Stop page for race #505 by zfar4 — Ghost race
View profile for Gabriel (zfar4)
| Official speed | 54.80 wpm (96.35 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2018 11:18:03am UTC |
| Race Finish | July 12, 2018 11:19:39am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. pippaola (79.56 wpm) 3. rodgzilla (76.90 wpm) |
| Accuracy | 95.0% |
| Points | 56.62 |
| 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. |