View Pit Stop page for race #60 by hugi97 — Ghost race
View profile for Hugi (hugi97)
| Official speed | 74.21 wpm (71.15 seconds elapsed during race) |
|---|---|
| Race Start | October 26, 2018 4:39:35pm UTC |
| Race Finish | October 26, 2018 4:40:46pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. thefitfatass (93.15 wpm) 2. billypeppin (91.68 wpm) 4. megawutt (59.89 wpm) |
| Accuracy | 97.0% |
| Points | 76.69 |
| 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. |