View Pit Stop page for race #1869 by cptnarwhalrus — Ghost race
View profile for Joshua (cptnarwhalrus)
| Official speed | 86.57 wpm (60.99 seconds elapsed during race) |
|---|---|
| Race Start | July 16, 2018 1:38:13am UTC |
| Race Finish | July 16, 2018 1:39:14am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. samuel_thoo (81.33 wpm) |
| Accuracy | 96.0% |
| Points | 89.46 |
| 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. |