View Pit Stop page for race #278 by nukesterz — Ghost race
View profile for Chris (nukesterz)
| Official speed | 99.39 wpm (53.12 seconds elapsed during race) |
|---|---|
| Race Start | July 24, 2018 10:29:00pm UTC |
| Race Finish | July 24, 2018 10:29:53pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. danielbillette@hotmail.com (103.19 wpm) |
| Accuracy | 98.0% |
| Points | 102.70 |
| 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. |