View Pit Stop page for race #667 by radhyaf — Ghost race
View profile for lamb (radhyaf)
| Official speed | 79.33 wpm (66.56 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2018 7:47:17am UTC |
| Race Finish | November 25, 2018 7:48:24am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. ella_s (101.59 wpm) |
| Accuracy | 97.0% |
| Points | 81.98 |
| 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. |