View Pit Stop page for race #20554 by dhonuill — Ghost race
View profile for Donald (dhonuill)
| Official speed | 113.75 wpm (46.42 seconds elapsed during race) |
|---|---|
| Race Start | April 4, 2018 1:32:33pm UTC |
| Race Finish | April 4, 2018 1:33:19pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. dtphorealzdawg (114.57 wpm) |
| Accuracy | 100.0% |
| Points | 117.54 |
| 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. |