View Pit Stop page for race #346 by queuequeueqq — Ghost race
View profile for Ethan (queuequeueqq)
| Official speed | 80.69 wpm (65.44 seconds elapsed during race) |
|---|---|
| Race Start | August 28, 2019 7:26:17am UTC |
| Race Finish | August 28, 2019 7:27:22am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. vilius8 (94.11 wpm) |
| Accuracy | 96.0% |
| Points | 83.38 |
| 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. |