View Pit Stop page for race #93 by goobaa — Ghost race
View profile for Goobaa (goobaa)
| Official speed | 98.18 wpm (53.78 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2018 9:43:47am UTC |
| Race Finish | October 24, 2018 9:44:40am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. mxlxdx (77.87 wpm) |
| Accuracy | 98.0% |
| Points | 101.46 |
| 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. |