View Pit Stop page for race #2031 by bluebear69 — Ghost race
View profile for Bluebear (bluebear69)
| Official speed | 75.51 wpm (69.92 seconds elapsed during race) |
|---|---|
| Race Start | February 14, 2019 1:15:39am UTC |
| Race Finish | February 14, 2019 1:16:49am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. harpear (76.50 wpm) |
| Accuracy | 98.0% |
| Points | 78.03 |
| 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. |