View Pit Stop page for race #3058 by cold5r — Ghost race
View profile for Krishna (cold5r)
| Official speed | 79.54 wpm (66.38 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2019 5:11:07pm UTC |
| Race Finish | February 17, 2019 5:12:13pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. ilka (93.06 wpm) 2. torphon (87.36 wpm) |
| Accuracy | 96.0% |
| Points | 82.19 |
| 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. |