View Pit Stop page for race #1228 by 348cdt21 — Ghost race
View profile for Chi (348cdt21)
| Official speed | 89.92 wpm (58.72 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2017 8:13:58am UTC |
| Race Finish | November 24, 2017 8:14:57am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. orianna (131.66 wpm) 3. bsirius (98.34 wpm) |
| Accuracy | 97.0% |
| Points | 92.92 |
| 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. |