View Pit Stop page for race #881 by docsattar — Ghost race
View profile for H (docsattar)
| Official speed | 87.94 wpm (60.04 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2019 7:32:55am UTC |
| Race Finish | November 15, 2019 7:33:55am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. eustion (69.00 wpm) |
| Accuracy | 99.0% |
| Points | 90.87 |
| 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. |