View Pit Stop page for race #8541 by crispyasf — Ghost race
View profile for zero (crispyasf)
| Official speed | 109.81 wpm (48.08 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2019 5:50:21am UTC |
| Race Finish | January 23, 2019 5:51:09am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. nmyo (107.91 wpm) 3. accorn279 (103.22 wpm) |
| Accuracy | 97.0% |
| Points | 113.47 |
| 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. |