View Pit Stop page for race #111 by isaaclowk — Ghost race
View profile for Isaac (isaaclowk)
| Official speed | 99.27 wpm (53.19 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2018 3:33:51pm UTC |
| Race Finish | July 29, 2018 3:34:44pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. frgtn (107.01 wpm) |
| Accuracy | 99.0% |
| Points | 102.58 |
| 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. |