View Pit Stop page for race #257 by miyarin — Ghost race
View profile for Alisa (miyarin)
| Official speed | 93.14 wpm (56.69 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2020 3:04:26pm UTC |
| Race Finish | January 31, 2020 3:05:22pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. rosewolf (132.23 wpm) |
| Accuracy | 98.0% |
| Points | 96.24 |
| 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. |