View Pit Stop page for race #806 by mynchi372 — Ghost race
View profile for Ely (mynchi372)
| Official speed | 91.79 wpm (57.52 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2018 9:46:36pm UTC |
| Race Finish | October 1, 2018 9:47:33pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. dean0927 (95.18 wpm) 3. henville12 (74.74 wpm) |
| Accuracy | 98.0% |
| Points | 94.85 |
| 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. |