View Pit Stop page for race #111 by antomi — Ghost race
View profile for Anthony (antomi)
| Official speed | 72.64 wpm (72.69 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2019 6:32:47pm UTC |
| Race Finish | April 20, 2019 6:34:00pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. kurets69 (89.04 wpm) |
| Accuracy | 94.0% |
| Points | 75.07 |
| 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. |