View Pit Stop page for race #24 by kurets69 — Ghost race
View profile for Kurets (kurets69)
| Official speed | 89.04 wpm (59.30 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2019 6:32:47pm UTC |
| Race Finish | April 20, 2019 6:33:46pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. antomi (72.64 wpm) |
| Accuracy | 97.0% |
| Points | 92.01 |
| 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. |