View Pit Stop page for race #30 by unlimitedarcher — Ghost race
View profile for Archer (unlimitedarcher)
| Official speed | 124.72 wpm (42.33 seconds elapsed during race) |
|---|---|
| Race Start | January 15, 2018 4:00:28pm UTC |
| Race Finish | January 15, 2018 4:01:11pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. missamig (91.91 wpm) |
| Accuracy | 99.0% |
| Points | 128.87 |
| 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. |