View Pit Stop page for race #3073 by sebastiuon — Ghost race
View profile for Guest (sebastiuon)
| Official speed | 99.83 wpm (52.89 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2020 6:27:26pm UTC |
| Race Finish | March 13, 2020 6:28:19pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. ryanssd (110.11 wpm) |
| Accuracy | 98.0% |
| Points | 103.15 |
| 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. |