View Pit Stop page for race #7611 by 23bmoney23 — Ghost race
View profile for index finger spacebar user (23bmoney23)
| Official speed | 89.01 wpm (59.32 seconds elapsed during race) |
|---|---|
| Race Start | November 13, 2019 11:53:06pm UTC |
| Race Finish | November 13, 2019 11:54:05pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. mkh90 (77.45 wpm) |
| Accuracy | 96.0% |
| Points | 91.98 |
| 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. |