View Pit Stop page for race #224371 by mark40511 — Ghost race
View profile for -ᙏαɾƙƲS- (mark40511)
| Official speed | 83.21 wpm (63.45 seconds elapsed during race) |
|---|---|
| Race Start | September 24, 2019 11:52:12pm UTC |
| Race Finish | September 24, 2019 11:53:16pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. ellendren (79.79 wpm) |
| Accuracy | 96.0% |
| Points | 85.98 |
| 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. |