View Pit Stop page for race #14722 by atrain742 — Ghost race
View profile for Austin (_8(|) (atrain742)
| Official speed | 110.74 wpm (47.68 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2019 10:37:52pm UTC |
| Race Finish | January 2, 2019 10:38:40pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. noquiterino (102.23 wpm) |
| Accuracy | 98.0% |
| Points | 114.43 |
| 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. |