View Pit Stop page for race #4493 by opssheesh — Ghost race
View profile for Mahmoud (opssheesh)
| Official speed | 73.27 wpm (72.06 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2019 11:17:47am UTC |
| Race Finish | March 12, 2019 11:18:59am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. johnq121 (87.41 wpm) 2. shadoww253 (83.88 wpm) |
| Accuracy | 96.0% |
| Points | 75.71 |
| 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. |