View Pit Stop page for race #2291 by estalow — Ghost race
View profile for erk (estalow)
| Official speed | 81.20 wpm (65.02 seconds elapsed during race) |
|---|---|
| Race Start | May 8, 2019 4:35:07pm UTC |
| Race Finish | May 8, 2019 4:36:12pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. xxhiny (94.54 wpm) 4. cameronmendez (77.67 wpm) |
| Accuracy | 95.0% |
| Points | 83.91 |
| 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. |