View Pit Stop page for race #10120 by luddez1 — Ghost race
View profile for Ludvig (luddez1)
| Official speed | 90.46 wpm (58.37 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2018 11:04:16pm UTC |
| Race Finish | October 6, 2018 11:05:14pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. soralimit (86.78 wpm) 4. chongy0 (74.20 wpm) |
| Accuracy | 97.0% |
| Points | 93.48 |
| 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. |