View Pit Stop page for race #398 by madridavid — Ghost race
View profile for David (madridavid)
| Official speed | 84.32 wpm (62.62 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2018 12:02:04am UTC |
| Race Finish | October 6, 2018 12:03:07am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. timjeffery44 (90.81 wpm) |
| Accuracy | 97.0% |
| Points | 87.13 |
| 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. |