View Pit Stop page for race #6192 by eggs979 — Ghost race
View profile for eggs979 (eggs979)
| Official speed | 90.35 wpm (58.44 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2018 11:54:49pm UTC |
| Race Finish | October 16, 2018 11:55:48pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. dudu1061 (121.61 wpm) 2. teiloq (97.07 wpm) 4. henville12 (87.75 wpm) |
| Accuracy | 98.0% |
| Points | 93.37 |
| 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. |