View Pit Stop page for race #117 by eustion — Ghost race
View profile for Eustion (eustion)
| Official speed | 69.00 wpm (76.52 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2019 7:32:55am UTC |
| Race Finish | November 15, 2019 7:34:11am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. docsattar (87.94 wpm) |
| Accuracy | 96.0% |
| Points | 71.30 |
| 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. |