View Pit Stop page for race #2056 by spritemite — Ghost race
View profile for Ava (spritemite)
| Official speed | 75.51 wpm (69.92 seconds elapsed during race) |
|---|---|
| Race Start | December 24, 2017 1:12:03am UTC |
| Race Finish | December 24, 2017 1:13:13am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. kurozawa66 (98.50 wpm) 2. mpatt1012 (79.93 wpm) 4. snoody (72.46 wpm) |
| Accuracy | 96.0% |
| Points | 78.02 |
| 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. |