View Pit Stop page for race #1459 by ace213 — Ghost race
View profile for Brian (ace213)
| Official speed | 65.64 wpm (80.44 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2017 10:48:45pm UTC |
| Race Finish | August 31, 2017 10:50:05pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. aljo5 (79.76 wpm) |
| Accuracy | 95.0% |
| Points | 67.83 |
| 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. |