View Pit Stop page for race #31 by butts_mcgee — Ghost race
View profile for Butts (butts_mcgee)
| Official speed | 82.15 wpm (64.27 seconds elapsed during race) |
|---|---|
| Race Start | July 11, 2018 9:24:36pm UTC |
| Race Finish | July 11, 2018 9:25:40pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jr9810 (79.16 wpm) |
| Accuracy | 98.0% |
| Points | 84.89 |
| 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. |