View Pit Stop page for race #33 by ipanda27 — Ghost race
View profile for David (ipanda27)
| Official speed | 77.25 wpm (68.35 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2017 7:55:53am UTC |
| Race Finish | August 30, 2017 7:57:01am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. anandh2410 (83.07 wpm) |
| Accuracy | 97.0% |
| Points | 79.82 |
| 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. |