View Pit Stop page for race #95 by radicaldude999 — Ghost race
View profile for Sasha (radicaldude999)
| Official speed | 69.79 wpm (75.66 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2020 6:27:55am UTC |
| Race Finish | April 7, 2020 6:29:10am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. bakerman144 (70.85 wpm) |
| Accuracy | 96.0% |
| Points | 72.12 |
| 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. |