View Pit Stop page for race #21574 by sdw199 — Ghost race
View profile for Sophie (sdw199)
| Official speed | 115.44 wpm (45.74 seconds elapsed during race) |
|---|---|
| Race Start | October 3, 2020 7:05:33pm UTC |
| Race Finish | October 3, 2020 7:06:19pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. lithox2 (139.51 wpm) |
| Accuracy | 98.0% |
| Points | 119.29 |
| 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. |