View Pit Stop page for race #19133 by kris_z — Ghost race
View profile for Kris (kris_z)
| Official speed | 99.10 wpm (53.28 seconds elapsed during race) |
|---|---|
| Race Start | July 11, 2020 10:15:15pm UTC |
| Race Finish | July 11, 2020 10:16:08pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. reyalpdab2 (86.17 wpm) |
| Accuracy | 96.0% |
| Points | 102.40 |
| 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. |