View Pit Stop page for race #2057 by meikaina — Ghost race
View profile for agyon (meikaina)
| Official speed | 92.89 wpm (56.84 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2020 4:55:00am UTC |
| Race Finish | August 3, 2020 4:55:57am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. tjajodia (63.86 wpm) 3. pokepowerturtle (61.19 wpm) |
| Accuracy | 97.0% |
| Points | 95.99 |
| 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. |