View Pit Stop page for race #47 by fmasroor — Ghost race
View profile for faraz (fmasroor)
| Official speed | 116.51 wpm (45.32 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2020 3:39:31am UTC |
| Race Finish | May 22, 2020 3:40:17am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. johnsonslightbulb (97.89 wpm) |
| Accuracy | 97.0% |
| Points | 120.40 |
| 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. |