View Pit Stop page for race #297 by fishstik — Ghost race
View profile for fishstik (fishstik)
| Official speed | 123.53 wpm (42.74 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2018 5:08:48pm UTC |
| Race Finish | October 11, 2018 5:09:30pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. aaronadams (140.06 wpm) 3. ultrashibe (119.48 wpm) |
| Accuracy | 98.0% |
| Points | 127.65 |
| 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. |