View Pit Stop page for race #225 by shocky79420 — Ghost race
View profile for Kevin (shocky79420)
| Official speed | 99.51 wpm (53.06 seconds elapsed during race) |
|---|---|
| Race Start | January 15, 2018 8:34:34pm UTC |
| Race Finish | January 15, 2018 8:35:28pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. xivid2 (84.16 wpm) |
| Accuracy | 96.0% |
| Points | 102.83 |
| 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. |