View Pit Stop page for race #65 by jucel123 — Ghost race
View profile for Jucel (jucel123)
| Official speed | 96.18 wpm (54.90 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2019 12:50:02pm UTC |
| Race Finish | September 1, 2019 12:50:57pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mysilkyheart (92.30 wpm) 3. xohab (81.05 wpm) |
| Accuracy | 95.0% |
| Points | 99.39 |
| 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. |