View Pit Stop page for race #93 by gkronisch — Ghost race
View profile for Gabe (gkronisch)
| Official speed | 77.50 wpm (68.13 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2017 4:19:01am UTC |
| Race Finish | November 1, 2017 4:20:09am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. hkgal (83.38 wpm) |
| Accuracy | 98.0% |
| Points | 80.08 |
| 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. |