View Pit Stop page for race #814 by thevideoman — Ghost race
View profile for TheVideoman (thevideoman)
| Official speed | 62.18 wpm (84.91 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2018 9:57:29am UTC |
| Race Finish | February 4, 2018 9:58:54am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. stealthdude (79.98 wpm) |
| Accuracy | 96.0% |
| Points | 64.25 |
| 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. |