View Pit Stop page for race #2487 by snowpeopld — Ghost race
View profile for thompson (snowpeopld)
| Official speed | 98.84 wpm (53.42 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2019 7:41:48pm UTC |
| Race Finish | October 5, 2019 7:42:41pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. coal_ (110.50 wpm) |
| Accuracy | 98.0% |
| Points | 102.13 |
| 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. |