View Pit Stop page for race #8246 by cleverusername123 — Ghost race
View profile for Colette (cleverusername123)
| Official speed | 92.19 wpm (57.27 seconds elapsed during race) |
|---|---|
| Race Start | October 27, 2018 7:53:55pm UTC |
| Race Finish | October 27, 2018 7:54:53pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. specializt14 (89.54 wpm) |
| Accuracy | 96.0% |
| Points | 95.26 |
| 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. |