View Pit Stop page for race #518 by magneox — Ghost race
View profile for Millow (magneox)
| Official speed | 113.75 wpm (46.42 seconds elapsed during race) |
|---|---|
| Race Start | December 20, 2018 7:31:54pm UTC |
| Race Finish | December 20, 2018 7:32:41pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. sanger (83.94 wpm) |
| Accuracy | 98.0% |
| Points | 117.54 |
| 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. |