View Pit Stop page for race #4620 by willmart16 — Ghost race
View profile for William (willmart16)
| Official speed | 95.61 wpm (55.22 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2020 2:07:34am UTC |
| Race Finish | August 19, 2020 2:08:29am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. superkai65 (90.38 wpm) |
| Accuracy | 99.0% |
| Points | 98.80 |
| 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. |