View Pit Stop page for race #116 by custom10 — Ghost race
View profile for Connor (custom10)
| Official speed | 79.18 wpm (66.68 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2018 12:04:21am UTC |
| Race Finish | April 26, 2018 12:05:28am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. guefi (72.90 wpm) |
| Accuracy | 97.0% |
| Points | 81.82 |
| 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. |