View Pit Stop page for race #6408 by ekrpat — Ghost race
View profile for Faquarl (ekrpat)
| Official speed | 90.32 wpm (58.46 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2018 7:33:45am UTC |
| Race Finish | May 30, 2018 7:34:43am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. tutantontut (79.26 wpm) 3. oneguardsam (78.08 wpm) |
| Accuracy | 97.0% |
| Points | 93.33 |
| 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. |