View Pit Stop page for race #252 by gmontag — Ghost race
View profile for Peter (gmontag)
| Official speed | 87.16 wpm (60.58 seconds elapsed during race) |
|---|---|
| Race Start | November 16, 2018 12:40:07am UTC |
| Race Finish | November 16, 2018 12:41:07am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. justiceex (76.49 wpm) |
| Accuracy | 98.0% |
| Points | 90.07 |
| 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. |