View Pit Stop page for race #348 by swiftie2000 — Ghost race
View profile for Evelyn (swiftie2000)
| Official speed | 80.50 wpm (65.59 seconds elapsed during race) |
|---|---|
| Race Start | February 15, 2019 5:44:17pm UTC |
| Race Finish | February 15, 2019 5:45:23pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. elliot_notts (74.41 wpm) |
| Accuracy | 96.0% |
| Points | 83.19 |
| 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. |