View Pit Stop page for race #16577 by joey172 — Ghost race
View profile for joel (joey172)
| Official speed | 120.01 wpm (44.00 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2020 9:07:13pm UTC |
| Race Finish | May 15, 2020 9:07:57pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mrpiface101 (100.21 wpm) 3. yash117 (96.06 wpm) |
| Accuracy | 97.0% |
| Points | 124.01 |
| 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. |