View Pit Stop page for race #2876 by tomfoolery42 — Ghost race
View profile for Y (tomfoolery42)
| Official speed | 111.68 wpm (47.28 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2019 5:58:46pm UTC |
| Race Finish | September 17, 2019 5:59:33pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. dablo_dablov (94.96 wpm) 3. zanilen (90.75 wpm) 4. malfunction1 (88.68 wpm) |
| Accuracy | 98.0% |
| Points | 115.40 |
| 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. |