View Pit Stop page for race #3845 by dimagster — Ghost race
View profile for hades / dimagno (dimagster)
| Official speed | 84.39 wpm (62.57 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2019 5:24:31am UTC |
| Race Finish | April 10, 2019 5:25:34am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. recklessxd (95.51 wpm) 3. sunzarock (91.61 wpm) |
| Accuracy | 96.0% |
| Points | 87.21 |
| 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. |