View Pit Stop page for race #1277 by crunchydog — Ghost race
View profile for Hoppy (crunchydog)
| Official speed | 69.44 wpm (76.04 seconds elapsed during race) |
|---|---|
| Race Start | January 21, 2020 8:05:54pm UTC |
| Race Finish | January 21, 2020 8:07:10pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. migpok35 (73.17 wpm) |
| Accuracy | 98.0% |
| Points | 71.75 |
| 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. |