View Pit Stop page for race #120 by te55e11ati0n — Ghost race
View profile for Theresa (te55e11ati0n)
| Official speed | 95.87 wpm (55.07 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2019 10:40:56pm UTC |
| Race Finish | August 9, 2019 10:41:51pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. ilaghardcore (81.62 wpm) |
| Accuracy | 98.0% |
| Points | 99.07 |
| 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. |