View Pit Stop page for race #4101 by vanillamonkey44 — Ghost race
View profile for vanillamonkey44 (vanillamonkey44)
| Official speed | 126.24 wpm (41.83 seconds elapsed during race) |
|---|---|
| Race Start | August 4, 2020 5:57:52am UTC |
| Race Finish | August 4, 2020 5:58:34am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. cypher_xd (122.96 wpm) |
| Accuracy | 99.0% |
| Points | 130.45 |
| 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. |