View Pit Stop page for race #7398 by zachattack973 — Ghost race
View profile for Zach (zachattack973)
| Official speed | 115.25 wpm (45.81 seconds elapsed during race) |
|---|---|
| Race Start | December 4, 2019 6:34:00pm UTC |
| Race Finish | December 4, 2019 6:34:46pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. mcaso123 (127.83 wpm) |
| Accuracy | 98.0% |
| Points | 119.09 |
| 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. |