View Pit Stop page for race #287 by kintsuki — Ghost race
View profile for Arthur (kintsuki)
| Official speed | 75.32 wpm (70.10 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2018 1:50:30pm UTC |
| Race Finish | January 31, 2018 1:51:40pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. anthonytom (78.02 wpm) |
| Accuracy | 97.0% |
| Points | 77.84 |
| 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. |