View Pit Stop page for race #13645 by hreyfill — Ghost race
View profile for Hreyfill Hreyfill (hreyfill)
| Official speed | 140.22 wpm (37.66 seconds elapsed during race) |
|---|---|
| Race Start | February 18, 2019 3:16:39pm UTC |
| Race Finish | February 18, 2019 3:17:17pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. llamsonh (92.75 wpm) |
| Accuracy | 99.0% |
| Points | 144.89 |
| 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. |