View Pit Stop page for race #20397 by rosewolf — Ghost race
View profile for 🌹 Black Rose 🌹 (rosewolf)
| Official speed | 158.85 wpm (33.24 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2019 6:22:00pm UTC |
| Race Finish | June 28, 2019 6:22:33pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. greenweasel11 (104.05 wpm) |
| Accuracy | 99.0% |
| Points | 164.15 |
| 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. |