View Pit Stop page for race #478 by an0d3 — Ghost race
View profile for Haris (an0d3)
| Official speed | 75.59 wpm (69.85 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2019 2:04:08pm UTC |
| Race Finish | May 11, 2019 2:05:18pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. samthemaam (98.70 wpm) |
| Accuracy | 97.0% |
| Points | 78.11 |
| 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. |