View Pit Stop page for race #791 by goinfullderp — Ghost race
View profile for Max (goinfullderp)
| Official speed | 73.11 wpm (72.22 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2019 7:23:38am UTC |
| Race Finish | April 14, 2019 7:24:50am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. trishz_me (82.15 wpm) |
| Accuracy | 96.0% |
| Points | 75.55 |
| 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. |