View Pit Stop page for race #8083 by kareemhunt — Ghost race
View profile for Gary (kareemhunt)
| Official speed | 157.54 wpm (33.52 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2020 11:02:01pm UTC |
| Race Finish | May 1, 2020 11:02:34pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. swaax (130.71 wpm) 3. ryanssd (99.48 wpm) |
| Accuracy | 100.0% |
| Points | 162.79 |
| 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. |