View Pit Stop page for race #801 by shporet — Ghost race
View profile for Nikola (shporet)
| Official speed | 77.79 wpm (67.88 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2019 4:33:54pm UTC |
| Race Finish | April 20, 2019 4:35:01pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. umm_eran (77.06 wpm) 3. testifier (62.96 wpm) 4. peter00151 (57.06 wpm) |
| Accuracy | 98.0% |
| Points | 80.39 |
| 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. |