View Pit Stop page for race #1318 by aidanadam — Ghost race
View profile for Aidan (aidanadam)
| Official speed | 88.82 wpm (59.45 seconds elapsed during race) |
|---|---|
| Race Start | August 29, 2020 9:25:30pm UTC |
| Race Finish | August 29, 2020 9:26:29pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. alieb (114.98 wpm) 2. engscholar15 (97.87 wpm) |
| Accuracy | 97.0% |
| Points | 91.78 |
| 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. |