View Pit Stop page for race #68 by chevinsky — Ghost race
View profile for Gabriel (chevinsky)
| Official speed | 95.73 wpm (55.16 seconds elapsed during race) |
|---|---|
| Race Start | November 11, 2019 6:02:03pm UTC |
| Race Finish | November 11, 2019 6:02:58pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mrlago (81.37 wpm) 4. rileydmcdonald (78.12 wpm) 5. ghostseeker (77.88 wpm) |
| Accuracy | 98.0% |
| Points | 98.92 |
| 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. |