View Pit Stop page for race #1784 by mythsty — Ghost race
View profile for Alex (mythsty)
| Official speed | 70.08 wpm (75.34 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2019 6:00:36pm UTC |
| Race Finish | April 10, 2019 6:01:51pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. doiv23 (68.26 wpm) |
| Accuracy | 96.0% |
| Points | 72.42 |
| 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. |