View Pit Stop page for race #1477 by speier70 — Ghost race
View profile for William (speier70)
| Official speed | 77.87 wpm (67.81 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2018 3:30:28pm UTC |
| Race Finish | August 15, 2018 3:31:36pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. floorrip (77.38 wpm) 4. peawyoyoyin (64.30 wpm) |
| Accuracy | 98.0% |
| Points | 80.47 |
| 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. |