View Pit Stop page for race #6881 by gkuschnik — Ghost race
View profile for Gerhard (gkuschnik)
| Official speed | 75.06 wpm (70.34 seconds elapsed during race) |
|---|---|
| Race Start | February 14, 2019 8:11:34am UTC |
| Race Finish | February 14, 2019 8:12:44am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. dzak3 (77.51 wpm) |
| Accuracy | 96.0% |
| Points | 77.56 |
| 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. |