View Pit Stop page for race #7248 by relearner — Ghost race
View profile for Person (relearner)
| Official speed | 85.72 wpm (61.60 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2019 7:48:08pm UTC |
| Race Finish | April 26, 2019 7:49:10pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. chrisvanish (113.82 wpm) |
| Accuracy | 98.0% |
| Points | 88.58 |
| 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. |