View Pit Stop page for race #34598 by shoelegend88 — Ghost race
View profile for Adam (shoelegend88)
| Official speed | 111.12 wpm (47.52 seconds elapsed during race) |
|---|---|
| Race Start | April 2, 2018 5:10:24pm UTC |
| Race Finish | April 2, 2018 5:11:12pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. playscrabble (115.59 wpm) |
| Accuracy | 96.0% |
| Points | 114.82 |
| 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. |