View Pit Stop page for race #15432 by vilius8 — Ghost race
View profile for Adm1n (vilius8)
| Official speed | 94.11 wpm (56.10 seconds elapsed during race) |
|---|---|
| Race Start | August 28, 2019 7:26:17am UTC |
| Race Finish | August 28, 2019 7:27:13am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. queuequeueqq (80.69 wpm) |
| Accuracy | 97.0% |
| Points | 97.25 |
| 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. |