View Pit Stop page for race #462 by bersecker12 — Ghost race
View profile for Lucas (bersecker12)
| Official speed | 82.05 wpm (64.35 seconds elapsed during race) |
|---|---|
| Race Start | February 6, 2020 7:14:26pm UTC |
| Race Finish | February 6, 2020 7:15:31pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. juseonghan (94.74 wpm) |
| Accuracy | 97.0% |
| Points | 84.79 |
| 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. |