View Pit Stop page for race #3502 by flakjac2 — Ghost race
View profile for flakjac dvorak (flakjac2)
| Official speed | 107.05 wpm (49.32 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2019 5:13:02pm UTC |
| Race Finish | May 30, 2019 5:13:52pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. goodyhislow (115.90 wpm) |
| Accuracy | 97.0% |
| Points | 110.62 |
| 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. |