View Pit Stop page for race #24075 by dangdutkoplo2 — Ghost race
View profile for DangdutKoplo (dangdutkoplo2)
| Official speed | 91.02 wpm (58.01 seconds elapsed during race) |
|---|---|
| Race Start | July 11, 2019 4:14:16am UTC |
| Race Finish | July 11, 2019 4:15:14am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. lavenenoz (86.55 wpm) |
| Accuracy | 98.0% |
| Points | 94.05 |
| 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. |