View Pit Stop page for race #2692 by missmarty — Ghost race
View profile for Martyyyyy (missmarty)
| Official speed | 111.89 wpm (47.19 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2018 7:49:15pm UTC |
| Race Finish | May 4, 2018 7:50:02pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. alanis (104.38 wpm) 4. orchdork7926 (89.65 wpm) |
| Accuracy | 98.0% |
| Points | 115.62 |
| 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. |