View Pit Stop page for race #5254 by nalyly — Ghost race
View profile for jacob (nalyly)
| Official speed | 81.12 wpm (65.09 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2019 12:44:30am UTC |
| Race Finish | May 31, 2019 12:45:35am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. mslib9 (88.23 wpm) |
| Accuracy | 96.0% |
| Points | 83.82 |
| 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. |