View Pit Stop page for race #1746 by pumpkinsoup1 — Ghost race
View profile for tstats[pumpkinsoup1] (pumpkinsoup1)
| Official speed | 115.29 wpm (45.80 seconds elapsed during race) |
|---|---|
| Race Start | April 12, 2020 3:03:56am UTC |
| Race Finish | April 12, 2020 3:04:41am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. pkanas (109.37 wpm) |
| Accuracy | 98.0% |
| Points | 119.13 |
| 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. |