View Pit Stop page for race #166 by rebeccaandry — Ghost race
View profile for Rebecca (rebeccaandry)
| Official speed | 94.89 wpm (55.64 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2019 12:32:12am UTC |
| Race Finish | May 7, 2019 12:33:08am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. charmx (92.36 wpm) |
| Accuracy | 98.0% |
| Points | 98.05 |
| 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. |