View Pit Stop page for race #333 by david_j_ncba2019 — Ghost race
View profile for David (david_j_ncba2019)
| Official speed | 77.70 wpm (67.95 seconds elapsed during race) |
|---|---|
| Race Start | August 10, 2019 4:03:42am UTC |
| Race Finish | August 10, 2019 4:04:50am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. cypher_xd (105.64 wpm) |
| Accuracy | 99.0% |
| Points | 80.29 |
| 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. |