View Pit Stop page for race #499 by markymarky05 — Ghost race
View profile for Mark (markymarky05)
| Official speed | 82.77 wpm (63.79 seconds elapsed during race) |
|---|---|
| Race Start | January 6, 2018 4:13:33pm UTC |
| Race Finish | January 6, 2018 4:14:37pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. faeller (99.45 wpm) |
| Accuracy | 97.0% |
| Points | 85.53 |
| 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. |