View Pit Stop page for race #7659 by omegaman — Ghost race
View profile for ΩmegaMan (omegaman)
| Official speed | 83.90 wpm (62.93 seconds elapsed during race) |
|---|---|
| Race Start | August 1, 2018 9:11:27am UTC |
| Race Finish | August 1, 2018 9:12:30am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. mark40511 (99.19 wpm) |
| Accuracy | 98.0% |
| Points | 86.70 |
| 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. |