View Pit Stop page for race #225 by vnunesz77 — Ghost race
View profile for Vinicius (vnunesz77)
| Official speed | 86.56 wpm (61.00 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2018 6:36:49pm UTC |
| Race Finish | January 26, 2018 6:37:50pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. rainnonquit (121.52 wpm) |
| Accuracy | 98.0% |
| Points | 89.45 |
| 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. |