View Pit Stop page for race #849 by enricoaf — Ghost race
View profile for Enrico (enricoaf)
| Official speed | 64.82 wpm (81.46 seconds elapsed during race) |
|---|---|
| Race Start | November 8, 2017 1:08:46pm UTC |
| Race Finish | November 8, 2017 1:10:07pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. youesfqtr999 (77.72 wpm) |
| Accuracy | 95.0% |
| Points | 66.98 |
| 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. |