View Pit Stop page for race #468 by dlmobs — Ghost race
View profile for dlmobs (dlmobs)
| Official speed | 92.18 wpm (57.28 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2019 7:12:03pm UTC |
| Race Finish | May 3, 2019 7:13:00pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. tshafer3 (115.87 wpm) 3. kevinali1 (96.71 wpm) |
| Accuracy | 98.0% |
| Points | 95.25 |
| 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. |