View Pit Stop page for race #7189 by vilius8 — Ghost race
View profile for Adm1n (vilius8)
| Official speed | 90.15 wpm (58.57 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2018 8:50:38am UTC |
| Race Finish | October 13, 2018 8:51:37am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. billypeppin (92.75 wpm) 4. sarsippius (72.48 wpm) |
| Accuracy | 96.0% |
| Points | 93.16 |
| 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. |