View Pit Stop page for race #1467 by loki83jcg — Ghost race
View profile for John (loki83jcg)
| Official speed | 80.51 wpm (65.58 seconds elapsed during race) |
|---|---|
| Race Start | March 30, 2020 4:07:34am UTC |
| Race Finish | March 30, 2020 4:08:39am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. amit_839 (79.43 wpm) 4. littleerika1017 (58.33 wpm) |
| Accuracy | 98.0% |
| Points | 83.20 |
| 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. |