View Pit Stop page for race #2763 by krakeneggs — Ghost race
View profile for Douglas (krakeneggs)
| Official speed | 107.50 wpm (49.12 seconds elapsed during race) |
|---|---|
| Race Start | April 16, 2019 11:24:58pm UTC |
| Race Finish | April 16, 2019 11:25:47pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. itbelikethat (95.78 wpm) 3. cypher_xd (94.71 wpm) |
| Accuracy | 99.0% |
| Points | 111.08 |
| 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. |