View Pit Stop page for race #3770 by 897_99 — Ghost race
View profile for ☺☻☺☻ (897_99)
| Official speed | 67.54 wpm (78.18 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2019 12:13:21am UTC |
| Race Finish | February 7, 2019 12:14:39am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. rou168 (88.90 wpm) 2. goldenxiaower (79.33 wpm) |
| Accuracy | 99.0% |
| Points | 69.79 |
| 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. |