View Pit Stop page for race #1113 by wu2481632 — Ghost race
View profile for Alex (wu2481632)
| Official speed | 115.47 wpm (45.73 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2018 3:24:51am UTC |
| Race Finish | August 30, 2018 3:25:37am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. deroche1 (117.05 wpm) 3. kevo_555 (92.87 wpm) |
| Accuracy | 98.0% |
| Points | 119.32 |
| 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. |