View Pit Stop page for race #826 by mezomose — Ghost race
View profile for Thomas (mezomose)
| Official speed | 124.49 wpm (42.41 seconds elapsed during race) |
|---|---|
| Race Start | July 21, 2019 4:46:55am UTC |
| Race Finish | July 21, 2019 4:47:37am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. cypher_xd (88.37 wpm) 3. jkhindo64 (79.60 wpm) |
| Accuracy | 99.0% |
| Points | 128.64 |
| 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. |