View Pit Stop page for race #3479 by mypenguinbuddy — Ghost race
View profile for Camden (mypenguinbuddy)
| Official speed | 99.22 wpm (53.22 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2020 6:34:17pm UTC |
| Race Finish | March 17, 2020 6:35:10pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. trrogers (66.42 wpm) |
| Accuracy | 96.0% |
| Points | 102.52 |
| 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. |