View Pit Stop page for race #3740 by d3_aston — Ghost race
View profile for Matti (d3_aston)
| Official speed | 59.56 wpm (88.65 seconds elapsed during race) |
|---|---|
| Race Start | March 1, 2018 10:01:54pm UTC |
| Race Finish | March 1, 2018 10:03:22pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. gemstoned (84.87 wpm) |
| Accuracy | 95.0% |
| Points | 61.55 |
| 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. |