View Pit Stop page for race #209 by jdawg94 — Ghost race
View profile for Joey (jdawg94)
| Official speed | 88.32 wpm (59.78 seconds elapsed during race) |
|---|---|
| Race Start | March 1, 2018 8:15:55am UTC |
| Race Finish | March 1, 2018 8:16:55am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. timeload (114.76 wpm) |
| Accuracy | 97.0% |
| Points | 91.26 |
| 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. |