View Pit Stop page for race #1844 by lin6625 — Ghost race
View profile for Kevin (lin6625)
| Official speed | 86.89 wpm (60.77 seconds elapsed during race) |
|---|---|
| Race Start | August 4, 2018 6:29:50am UTC |
| Race Finish | August 4, 2018 6:30:51am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. gochoo (82.32 wpm) 3. jjz03 (70.42 wpm) |
| Accuracy | 98.0% |
| Points | 89.79 |
| 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. |