View Pit Stop page for race #12486 by aaronadams — Ghost race
View profile for Aaron (aaronadams)
| Official speed | 144.21 wpm (36.61 seconds elapsed during race) |
|---|---|
| Race Start | October 4, 2018 9:18:20pm UTC |
| Race Finish | October 4, 2018 9:18:56pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. chakk (167.71 wpm) 3. artilar (108.14 wpm) |
| Accuracy | 100.0% |
| Points | 149.01 |
| 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. |