View Pit Stop page for race #7239 by nawid113 — Ghost race
View profile for SelfPowered (nawid113)
| Official speed | 106.75 wpm (49.46 seconds elapsed during race) |
|---|---|
| Race Start | April 19, 2020 7:15:00pm UTC |
| Race Finish | April 19, 2020 7:15:49pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. technicalex (100.47 wpm) 3. mart9n (97.72 wpm) |
| Accuracy | 98.0% |
| Points | 110.30 |
| 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. |