View Pit Stop page for race #11882 by exploiter911 — Ghost race
View profile for Crashie (exploiter911)
| Official speed | 89.00 wpm (59.33 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2021 10:25:22am UTC |
| Race Finish | January 10, 2021 10:26:21am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. wilfordjason (87.34 wpm) 3. idgaf123 (64.16 wpm) |
| Accuracy | 97.0% |
| Points | 91.97 |
| 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. |