View Pit Stop page for race #1159 by trunkate — Ghost race
View profile for Kevin (trunkate)
| Official speed | 74.60 wpm (70.78 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2018 9:33:14pm UTC |
| Race Finish | May 18, 2018 9:34:25pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. pjayys (98.14 wpm) 4. mnbutler (80.72 wpm) |
| Accuracy | 96.0% |
| Points | 77.08 |
| 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. |