View Pit Stop page for race #510 by dumbpubs — Ghost race
View profile for Zach (dumbpubs)
| Official speed | 104.24 wpm (50.65 seconds elapsed during race) |
|---|---|
| Race Start | October 19, 2018 8:19:22am UTC |
| Race Finish | October 19, 2018 8:20:12am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. magnimarve (122.59 wpm) |
| Accuracy | 99.0% |
| Points | 107.72 |
| 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. |