View Pit Stop page for race #13962 by dylan_9802 — Ghost race
View profile for dylan_9802 (dylan_9802)
| Official speed | 96.70 wpm (54.60 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2020 2:23:51pm UTC |
| Race Finish | January 10, 2020 2:24:45pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. ssj24 (98.45 wpm) 4. dclott (73.55 wpm) |
| Accuracy | 96.0% |
| Points | 99.92 |
| 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. |