View Pit Stop page for race #1638 by akellomukasa — Ghost race
View profile for AkelloMukasa (akellomukasa)
| Official speed | 102.10 wpm (51.71 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2019 5:21:34pm UTC |
| Race Finish | June 22, 2019 5:22:26pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. sputype (87.38 wpm) |
| Accuracy | 97.0% |
| Points | 105.51 |
| 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. |