View Pit Stop page for race #5882 by tdsg — Ghost race
View profile for sawyer (tdsg)
| Official speed | 117.54 wpm (44.92 seconds elapsed during race) |
|---|---|
| Race Start | October 23, 2020 5:15:48pm UTC |
| Race Finish | October 23, 2020 5:16:33pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. grayeyes (128.43 wpm) |
| Accuracy | 97.0% |
| Points | 121.45 |
| 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. |