View Pit Stop page for race #8487 by realityloser — Ghost race
View profile for ralph (realityloser)
| Official speed | 70.92 wpm (74.45 seconds elapsed during race) |
|---|---|
| Race Start | April 30, 2018 5:54:20pm UTC |
| Race Finish | April 30, 2018 5:55:34pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. glenzny (87.75 wpm) |
| Accuracy | 98.0% |
| Points | 73.28 |
| 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. |