View Pit Stop page for race #324 by kendycykm — Ghost race
View profile for zy (kendycykm)
| Official speed | 69.02 wpm (76.50 seconds elapsed during race) |
|---|---|
| Race Start | July 18, 2018 10:07:34pm UTC |
| Race Finish | July 18, 2018 10:08:50pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. aftershock7 (73.60 wpm) 5. runemoose42 (65.55 wpm) |
| Accuracy | 98.0% |
| Points | 71.32 |
| 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. |