View Pit Stop page for race #394 by slayersofdiablo — Ghost race
View profile for Slayers (slayersofdiablo)
| Official speed | 69.89 wpm (75.55 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2017 11:16:19pm UTC |
| Race Finish | December 6, 2017 11:17:35pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. raisetheroof (80.05 wpm) |
| Accuracy | 96.0% |
| Points | 72.22 |
| 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. |