View Pit Stop page for race #297 by mrasian444 — Ghost race
View profile for AJ (mrasian444)
| Official speed | 85.57 wpm (61.70 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2018 11:21:33pm UTC |
| Race Finish | January 31, 2018 11:22:34pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. thecartel (82.46 wpm) |
| Accuracy | 98.0% |
| Points | 88.43 |
| 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. |