View Pit Stop page for race #2164 by hellohelloaoeuaoeu — Ghost race
View profile for achen (hellohelloaoeuaoeu)
| Official speed | 75.54 wpm (69.90 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2019 2:08:43am UTC |
| Race Finish | February 4, 2019 2:09:53am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. ssj24 (96.82 wpm) |
| Accuracy | 97.0% |
| Points | 78.06 |
| 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. |