View Pit Stop page for race #4071 by alphawolf962 — Ghost race
View profile for Pasindu (alphawolf962)
| Official speed | 81.08 wpm (65.12 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2020 10:45:06am UTC |
| Race Finish | July 5, 2020 10:46:12am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. waldoo (71.61 wpm) 4. oscarhinxdd (56.50 wpm) |
| Accuracy | 97.0% |
| Points | 83.79 |
| 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. |