View Pit Stop page for race #161 by quickgunpla — Ghost race
View profile for Oy (quickgunpla)
| Official speed | 104.42 wpm (50.56 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2019 4:17:08am UTC |
| Race Finish | November 25, 2019 4:17:59am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. imsaw (90.91 wpm) |
| Accuracy | 98.0% |
| Points | 107.90 |
| 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. |