View Pit Stop page for race #139 by kwu842 — Ghost race
View profile for Wumaster (kwu842)
| Official speed | 120.82 wpm (43.70 seconds elapsed during race) |
|---|---|
| Race Start | August 14, 2018 10:24:13pm UTC |
| Race Finish | August 14, 2018 10:24:56pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. atthetop (113.22 wpm) 4. cking123 (94.31 wpm) |
| Accuracy | 97.0% |
| Points | 124.85 |
| 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. |