View Pit Stop page for race #74 by innoj — Ghost race
View profile for Minwoo (innoj)
| Official speed | 111.04 wpm (47.55 seconds elapsed during race) |
|---|---|
| Race Start | October 28, 2017 1:27:06pm UTC |
| Race Finish | October 28, 2017 1:27:54pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. yagotzirck (97.66 wpm) |
| Accuracy | 97.0% |
| Points | 114.74 |
| 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. |