View Pit Stop page for race #7701 by 3ymsdet — Ghost race
View profile for 3ymsdet (3ymsdet)
| Official speed | 114.50 wpm (46.11 seconds elapsed during race) |
|---|---|
| Race Start | February 25, 2019 4:59:44pm UTC |
| Race Finish | February 25, 2019 5:00:30pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. snyderator13 (86.98 wpm) |
| Accuracy | 99.0% |
| Points | 118.31 |
| 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. |