View Pit Stop page for race #2776 by ssj24 — Ghost race
View profile for (ノ◕ヮ◕)ノ*:・゚✧ (ssj24)
Official speed | 96.82 wpm (54.53 seconds elapsed during race) |
---|---|
Race Start | February 4, 2019 2:08:43am UTC |
Race Finish | February 4, 2019 2:09:38am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. hellohelloaoeuaoeu (75.54 wpm) |
Accuracy | 95.0% |
Points | 100.05 |
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. |