View Pit Stop page for race #22 by ricoencabo — Ghost race
View profile for Rico (ricoencabo)
| Official speed | 88.74 wpm (59.50 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2019 2:30:56pm UTC |
| Race Finish | March 5, 2019 2:31:56pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. ronakkaria (93.24 wpm) 3. giftedotter (86.24 wpm) 4. wendarar (82.35 wpm) |
| Accuracy | 99.0% |
| Points | 91.70 |
| 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. |