View Pit Stop page for race #459 by p0cketgod — Ghost race
View profile for Kevin (p0cketgod)
| Official speed | 57.63 wpm (91.62 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2018 11:00:54pm UTC |
| Race Finish | March 4, 2018 11:02:25pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. frankxu (87.58 wpm) |
| Accuracy | 95.0% |
| Points | 59.55 |
| 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. |