View Pit Stop page for race #397 by mulenear — Ghost race
View profile for Chanha (mulenear)
| Official speed | 112.28 wpm (47.03 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2020 3:14:22am UTC |
| Race Finish | October 14, 2020 3:15:09am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. hlbentz (114.12 wpm) 3. promechanics (100.30 wpm) |
| Accuracy | 99.0% |
| Points | 116.03 |
| 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. |