View Pit Stop page for race #4919 by exdunn — Ghost race
View profile for alex (exdunn)
| Official speed | 107.98 wpm (48.90 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2019 9:27:36am UTC |
| Race Finish | January 9, 2019 9:28:25am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. kahos2 (76.00 wpm) |
| Accuracy | 99.0% |
| Points | 111.58 |
| 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. |