View Pit Stop page for race #8408 by deefly — Ghost race
View profile for DeeFly (deefly)
| Official speed | 97.65 wpm (54.07 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2020 10:09:47am UTC |
| Race Finish | May 25, 2020 10:10:41am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. soldano (89.90 wpm) 3. imhidayat (84.70 wpm) |
| Accuracy | 97.0% |
| Points | 100.90 |
| 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. |