View Pit Stop page for race #796 by mpatt1012 — Ghost race
View profile for Mitchell (mpatt1012)
| Official speed | 79.93 wpm (66.06 seconds elapsed during race) |
|---|---|
| Race Start | December 24, 2017 1:12:03am UTC |
| Race Finish | December 24, 2017 1:13:10am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. kurozawa66 (98.50 wpm) 3. spritemite (75.51 wpm) 4. snoody (72.46 wpm) |
| Accuracy | 95.0% |
| Points | 82.59 |
| 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. |