View Pit Stop page for race #125 by thomasltran — Ghost race
View profile for Thomas (thomasltran)
| Official speed | 88.07 wpm (59.95 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2019 3:12:49pm UTC |
| Race Finish | October 29, 2019 3:13:49pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. mtflynn99 (77.93 wpm) |
| Accuracy | 96.0% |
| Points | 91.01 |
| 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. |