View Pit Stop page for race #89 by carcamo — Ghost race
View profile for Nicolás (carcamo)
| Official speed | 84.57 wpm (62.43 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2018 2:06:14am UTC |
| Race Finish | June 21, 2018 2:07:17am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. eager69 (77.96 wpm) |
| Accuracy | 96.0% |
| Points | 87.39 |
| 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. |