View Pit Stop page for race #19685 by er132er — Ghost race
View profile for dudududu (er132er)
| Official speed | 95.60 wpm (55.23 seconds elapsed during race) |
|---|---|
| Race Start | December 21, 2018 3:41:56am UTC |
| Race Finish | December 21, 2018 3:42:52am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. notjimmy972 (150.48 wpm) |
| Accuracy | 97.0% |
| Points | 98.79 |
| 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. |