View Pit Stop page for race #3033 by vilius8 — Ghost race
View profile for Adm1n (vilius8)
| Official speed | 73.83 wpm (71.52 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2018 5:14:22pm UTC |
| Race Finish | June 6, 2018 5:15:34pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. jawnjawn (89.94 wpm) |
| Accuracy | 94.0% |
| Points | 76.29 |
| 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. |