View Pit Stop page for race #37418 by plinkiplonk — Ghost race
View profile for Plinkiplonk (plinkiplonk)
| Official speed | 87.13 wpm (60.60 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2020 10:29:57am UTC |
| Race Finish | March 26, 2020 10:30:58am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. quirkylotad (96.79 wpm) 3. _ales (93.24 wpm) |
| Accuracy | 97.0% |
| Points | 90.03 |
| 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. |