View Pit Stop page for race #131501 by chimchimchim — Ghost race
View profile for ChimChimChim (chimchimchim)
| Official speed | 120.38 wpm (43.86 seconds elapsed during race) |
|---|---|
| Race Start | February 16, 2018 2:30:35pm UTC |
| Race Finish | February 16, 2018 2:31:19pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. pacificmonk (92.12 wpm) 3. danat_ayazbayev (85.55 wpm) |
| Accuracy | 99.0% |
| Points | 124.39 |
| 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. |