View Pit Stop page for race #11815 by bassoon_38 — Ghost race
View profile for bassoon (bassoon_38)
| Official speed | 102.13 wpm (51.70 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2020 1:20:29am UTC |
| Race Finish | April 22, 2020 1:21:21am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. yunguber (118.20 wpm) |
| Accuracy | 98.0% |
| Points | 105.54 |
| 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. |