View Pit Stop page for race #1275 by sonofanfiel96 — Ghost race
View profile for Joshua (sonofanfiel96)
| Official speed | 82.01 wpm (64.38 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2019 1:26:19am UTC |
| Race Finish | January 23, 2019 1:27:23am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. wavybaby (85.14 wpm) 4. oneguardsam (75.53 wpm) |
| Accuracy | 97.0% |
| Points | 84.74 |
| 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. |