View Pit Stop page for race #33 by bertiefresh — Ghost race
View profile for Albert (bertiefresh)
| Official speed | 153.43 wpm (34.41 seconds elapsed during race) |
|---|---|
| Race Start | August 12, 2018 9:50:37pm UTC |
| Race Finish | August 12, 2018 9:51:11pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. the__cpl (112.72 wpm) |
| Accuracy | 100.0% |
| Points | 158.54 |
| 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. |