View Pit Stop page for race #1410 by toaadam — Ghost race
View profile for Adam (toaadam)
| Official speed | 88.80 wpm (59.46 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2020 1:39:09am UTC |
| Race Finish | January 9, 2020 1:40:08am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. kailhreds (81.86 wpm) |
| Accuracy | 98.0% |
| Points | 91.76 |
| 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. |