View Pit Stop page for race #664 by inferno2332 — Ghost race
View profile for Julian (inferno2332)
| Official speed | 93.61 wpm (56.40 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2018 6:09:56am UTC |
| Race Finish | November 22, 2018 6:10:53am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. oneguardsam (80.06 wpm) |
| Accuracy | 97.0% |
| Points | 96.73 |
| 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. |