View Pit Stop page for race #108 by arrrrr88 — Ghost race
View profile for ARRRR (arrrrr88)
| Official speed | 85.33 wpm (61.88 seconds elapsed during race) |
|---|---|
| Race Start | May 28, 2019 11:02:29pm UTC |
| Race Finish | May 28, 2019 11:03:31pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. gel4ever (83.26 wpm) |
| Accuracy | 98.0% |
| Points | 88.18 |
| 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. |