View Pit Stop page for race #2753 by dafadore — Ghost race
View profile for Kevin (dafadore)
| Official speed | 115.44 wpm (45.74 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2019 8:06:02pm UTC |
| Race Finish | August 23, 2019 8:06:48pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. poem (118.24 wpm) |
| Accuracy | 97.0% |
| Points | 119.29 |
| 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. |