View Pit Stop page for race #3835 by bolemax — Ghost race
View profile for bool3max (bolemax)
| Official speed | 96.53 wpm (54.70 seconds elapsed during race) |
|---|---|
| Race Start | February 18, 2019 3:18:30am UTC |
| Race Finish | February 18, 2019 3:19:25am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. vixt (108.31 wpm) 3. nika07 (77.22 wpm) |
| Accuracy | 97.0% |
| Points | 99.75 |
| 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. |