View Pit Stop page for race #3152 by altus — Ghost race
View profile for Tamara (altus)
| Official speed | 108.92 wpm (48.48 seconds elapsed during race) |
|---|---|
| Race Start | July 6, 2018 2:23:13am UTC |
| Race Finish | July 6, 2018 2:24:01am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. antykingfish3 (110.45 wpm) 3. minecandy (105.05 wpm) 4. sacrednite4 (94.56 wpm) |
| Accuracy | 98.0% |
| Points | 112.56 |
| 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. |