View Pit Stop page for race #419 by acolombian — Ghost race
View profile for Santi (acolombian)
| Official speed | 66.68 wpm (79.18 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2019 1:38:11am UTC |
| Race Finish | January 9, 2019 1:39:30am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. smoke91 (78.00 wpm) |
| Accuracy | 95.0% |
| Points | 68.90 |
| 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. |