View Pit Stop page for race #1574 by markidane — Ghost race
View profile for Marko (markidane)
| Official speed | 77.86 wpm (67.81 seconds elapsed during race) |
|---|---|
| Race Start | December 12, 2019 4:27:32pm UTC |
| Race Finish | December 12, 2019 4:28:40pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. macdann6 (62.07 wpm) |
| Accuracy | 98.0% |
| Points | 80.46 |
| 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. |