View Pit Stop page for race #390 by kula_ — Ghost race
View profile for Aiden (kula_)
| Official speed | 131.16 wpm (40.26 seconds elapsed during race) |
|---|---|
| Race Start | September 12, 2018 11:21:20pm UTC |
| Race Finish | September 12, 2018 11:22:01pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. davidfellows (107.50 wpm) 3. swegboi (104.78 wpm) |
| Accuracy | 98.0% |
| Points | 135.53 |
| 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. |