View Pit Stop page for race #2344 by scoombey — Ghost race
View profile for sam (scoombey)
| Official speed | 69.95 wpm (75.48 seconds elapsed during race) |
|---|---|
| Race Start | April 12, 2019 9:45:01am UTC |
| Race Finish | April 12, 2019 9:46:16am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. carve (89.92 wpm) |
| Accuracy | 95.0% |
| Points | 72.28 |
| 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. |