View Pit Stop page for race #2730 by sknifey — Ghost race
View profile for Saul (sknifey)
| Official speed | 86.52 wpm (61.03 seconds elapsed during race) |
|---|---|
| Race Start | August 12, 2019 9:03:35pm UTC |
| Race Finish | August 12, 2019 9:04:36pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. lypa (87.53 wpm) 5. jen8 (73.57 wpm) |
| Accuracy | 98.0% |
| Points | 89.40 |
| 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. |