View Pit Stop page for race #2686 by plorksauce — Ghost race
View profile for miss index (plorksauce)
| Official speed | 135.50 wpm (38.97 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2018 7:03:11pm UTC |
| Race Finish | October 14, 2018 7:03:50pm UTC |
| Outcome | Win (1 of 6) |
| Opponents |
2. atthetop (119.83 wpm) 3. styrofoam (101.57 wpm) 4. mxlxdx (100.03 wpm) 5. josasim (85.76 wpm) |
| Accuracy | 98.0% |
| Points | 140.02 |
| 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. |