View Pit Stop page for race #2480 by kingthevictor — Ghost race
View profile for Victor (kingthevictor)
| Official speed | 81.21 wpm (65.02 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2021 4:57:16pm UTC |
| Race Finish | January 3, 2021 4:58:21pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. tomgroenwoldt (73.01 wpm) 3. starsky123 (65.01 wpm) |
| Accuracy | 97.0% |
| Points | 83.92 |
| 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. |