View Pit Stop page for race #3108 by wtfhowareyousofast — Ghost race
View profile for JB (wtfhowareyousofast)
| Official speed | 96.95 wpm (54.46 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2020 7:15:35pm UTC |
| Race Finish | April 28, 2020 7:16:30pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. phlofy (98.48 wpm) |
| Accuracy | 97.0% |
| Points | 100.19 |
| 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. |