View Pit Stop page for race #243 by christoiscool — Ghost race
View profile for Christian (christoiscool)
| Official speed | 64.74 wpm (81.56 seconds elapsed during race) |
|---|---|
| Race Start | December 4, 2017 4:00:50pm UTC |
| Race Finish | December 4, 2017 4:02:12pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. offbeat5024 (83.29 wpm) |
| Accuracy | 95.0% |
| Points | 66.90 |
| 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. |