View Pit Stop page for race #2347 by doubleliftisgod — Ghost race
View profile for double (doubleliftisgod)
| Official speed | 82.72 wpm (63.83 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2019 12:55:20am UTC |
| Race Finish | March 17, 2019 12:56:24am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. koitanami (94.91 wpm) |
| Accuracy | 97.0% |
| Points | 85.48 |
| 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. |