View Pit Stop page for race #15857 by pbnl2 — Ghost race
View profile for ⭐️⭐️⭐️ (pbnl2)
| Official speed | 131.10 wpm (40.27 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2020 12:01:55am UTC |
| Race Finish | June 21, 2020 12:02:35am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. jashenonquitting (148.85 wpm) |
| Accuracy | 99.0% |
| Points | 135.47 |
| 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. |