View Pit Stop page for race #642 by juboman — Ghost race
View profile for hef (juboman)
| Official speed | 97.68 wpm (54.05 seconds elapsed during race) |
|---|---|
| Race Start | August 24, 2019 10:29:42pm UTC |
| Race Finish | August 24, 2019 10:30:36pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. keegant (115.77 wpm) 3. lick23 (90.14 wpm) |
| Accuracy | 97.0% |
| Points | 100.94 |
| 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. |