View Pit Stop page for race #2428 by unbilivavl — Ghost race
View profile for Juan (unbilivavl)
| Official speed | 88.45 wpm (59.69 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2020 5:06:22am UTC |
| Race Finish | October 9, 2020 5:07:22am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. davx_d (116.30 wpm) 3. hottubstream (86.92 wpm) |
| Accuracy | 98.0% |
| Points | 91.40 |
| 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. |