View Pit Stop page for race #5800 by schollie — Ghost race
View profile for schollie (schollie)
| Official speed | 164.96 wpm (32.01 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2018 9:18:46pm UTC |
| Race Finish | October 8, 2018 9:19:18pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mako640 (155.94 wpm) 3. marin049 (103.09 wpm) |
| Accuracy | 99.0% |
| Points | 170.46 |
| 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. |