View Pit Stop page for race #11572 by rosewolf — Ghost race
View profile for 🌹 Black Rose 🌹 (rosewolf)
| Official speed | 138.16 wpm (38.22 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2018 8:33:41am UTC |
| Race Finish | July 13, 2018 8:34:19am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. swaax (115.51 wpm) |
| Accuracy | 99.0% |
| Points | 142.76 |
| 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. |