View Pit Stop page for race #53467 by swaax — Ghost race
View profile for MadsFuldGhoul (swaax)
| Official speed | 144.71 wpm (36.49 seconds elapsed during race) |
|---|---|
| Race Start | December 29, 2019 9:46:47am UTC |
| Race Finish | December 29, 2019 9:47:23am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. robloxplayer71499 (119.81 wpm) |
| Accuracy | 99.0% |
| Points | 149.53 |
| 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. |