View Pit Stop page for race #685 by kadar09 — Ghost race
View profile for Nixon (kadar09)
| Official speed | 102.52 wpm (51.50 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2018 3:50:55pm UTC |
| Race Finish | January 9, 2018 3:51:47pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. eshan1618 (89.94 wpm) |
| Accuracy | 98.0% |
| Points | 105.94 |
| 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. |