View Pit Stop page for race #71 by faeller — Ghost race
View profile for Go Vegan :) (faeller)
| Official speed | 99.45 wpm (53.09 seconds elapsed during race) |
|---|---|
| Race Start | January 6, 2018 4:13:33pm UTC |
| Race Finish | January 6, 2018 4:14:26pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. markymarky05 (82.77 wpm) |
| Accuracy | 99.0% |
| Points | 102.77 |
| 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. |