View Pit Stop page for race #10811 by crims0nking — Ghost race
View profile for why do ppl quit races lol (crims0nking)
| Official speed | 118.84 wpm (44.43 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2019 4:47:07pm UTC |
| Race Finish | October 16, 2019 4:47:52pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. nutt69 (109.31 wpm) |
| Accuracy | 98.0% |
| Points | 122.80 |
| 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. |