View Pit Stop page for race #11369 by ml1326 — Ghost race
View profile for Speedy (ml1326)
| Official speed | 118.69 wpm (44.49 seconds elapsed during race) |
|---|---|
| Race Start | July 24, 2020 12:18:31am UTC |
| Race Finish | July 24, 2020 12:19:16am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. nannymcfig (106.79 wpm) 3. mlarson (82.82 wpm) |
| Accuracy | 98.0% |
| Points | 122.65 |
| 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. |