View Pit Stop page for race #2172 by agushrush — Ghost race
View profile for Gabriel (agushrush)
| Official speed | 77.47 wpm (68.16 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2018 3:58:48pm UTC |
| Race Finish | May 7, 2018 3:59:56pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. oksshammy (86.52 wpm) |
| Accuracy | 98.0% |
| Points | 80.05 |
| 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. |