View Pit Stop page for race #22 by juantonomoe — Ghost race
View profile for JuantonomoeTTV (juantonomoe)
| Official speed | 86.49 wpm (61.05 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2017 6:35:32am UTC |
| Race Finish | October 11, 2017 6:36:33am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. w0lfm3n (77.90 wpm) |
| Accuracy | 97.0% |
| Points | 89.37 |
| 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. |