View Pit Stop page for race #24725 by wintercore — Ghost race
View profile for WinterCore (wintercore)
| Official speed | 113.41 wpm (46.56 seconds elapsed during race) |
|---|---|
| Race Start | February 15, 2018 1:45:18pm UTC |
| Race Finish | February 15, 2018 1:46:05pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. viellain (153.32 wpm) 2. vinninq (129.13 wpm) |
| Accuracy | 98.0% |
| Points | 117.19 |
| 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. |