View Pit Stop page for race #540 by jdlivingston — Ghost race
View profile for JD (jdlivingston)
| Official speed | 75.62 wpm (69.82 seconds elapsed during race) |
|---|---|
| Race Start | February 26, 2018 8:37:25pm UTC |
| Race Finish | February 26, 2018 8:38:35pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. siglemic (125.17 wpm) |
| Accuracy | 97.0% |
| Points | 78.14 |
| 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. |