View Pit Stop page for race #13358 by thaboggla — Ghost race
View profile for Brad (thaboggla)
| Official speed | 87.88 wpm (60.08 seconds elapsed during race) |
|---|---|
| Race Start | January 18, 2020 11:26:19pm UTC |
| Race Finish | January 18, 2020 11:27:19pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. tzak (106.12 wpm) 4. ironmk11 (77.03 wpm) |
| Accuracy | 98.0% |
| Points | 90.81 |
| 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. |