View Pit Stop page for race #446 by maxentium — Ghost race
View profile for Azar (maxentium)
| Official speed | 119.10 wpm (44.33 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2018 11:34:13pm UTC |
| Race Finish | December 9, 2018 11:34:57pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. boy_314 (106.50 wpm) 3. tuffunny (80.43 wpm) |
| Accuracy | 98.0% |
| Points | 123.07 |
| 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. |