View Pit Stop page for race #6932 by ssj4gogeta — Ghost race
View profile for ssj4gogeta (ssj4gogeta)
| Official speed | 98.44 wpm (53.64 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2019 3:25:31am UTC |
| Race Finish | May 2, 2019 3:26:25am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. tt_richard (104.71 wpm) 3. j_pish (79.97 wpm) |
| Accuracy | 99.0% |
| Points | 101.72 |
| 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. |