View Pit Stop page for race #3862 by theperson60 — Ghost race
View profile for Logan (theperson60)
| Official speed | 98.40 wpm (53.66 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2020 12:54:58pm UTC |
| Race Finish | April 20, 2020 12:55:52pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. shockblades (84.44 wpm) 3. leshapotato (68.91 wpm) |
| Accuracy | 98.0% |
| Points | 101.68 |
| 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. |