View Pit Stop page for race #6239 by boerewors — Ghost race
View profile for 'ello (boerewors)
| Official speed | 98.12 wpm (53.81 seconds elapsed during race) |
|---|---|
| Race Start | January 30, 2018 3:49:13am UTC |
| Race Finish | January 30, 2018 3:50:06am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. grotariu2 (114.69 wpm) |
| Accuracy | 98.0% |
| Points | 101.39 |
| 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. |