View Pit Stop page for race #5535 by agglomeration — Ghost race
View profile for acc (agglomeration)
| Official speed | 114.97 wpm (45.93 seconds elapsed during race) |
|---|---|
| Race Start | July 21, 2020 9:52:42pm UTC |
| Race Finish | July 21, 2020 9:53:28pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. gd27 (77.96 wpm) |
| Accuracy | 97.0% |
| Points | 118.80 |
| 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. |