View Pit Stop page for race #2182 by hiya24 — Ghost race
View profile for Anton (hiya24)
| Official speed | 107.10 wpm (49.30 seconds elapsed during race) |
|---|---|
| Race Start | December 5, 2017 3:36:49am UTC |
| Race Finish | December 5, 2017 3:37:39am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. syjun (71.65 wpm) |
| Accuracy | 98.0% |
| Points | 110.67 |
| 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. |