View Pit Stop page for race #78 by nicolai2001122 — Ghost race
View profile for Nicolai (nicolai2001122)
| Official speed | 102.09 wpm (51.72 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2018 6:08:40pm UTC |
| Race Finish | July 9, 2018 6:09:32pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. alanis (120.75 wpm) 2. buckyplaysatwork (104.42 wpm) |
| Accuracy | 97.0% |
| Points | 105.50 |
| 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. |