View Pit Stop page for race #1606 by imthomasking — Ghost race
View profile for imthomasking (imthomasking)
| Official speed | 57.54 wpm (91.76 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2022 5:43:41pm UTC |
| Race Finish | January 17, 2022 5:45:12pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. dicklash (91.75 wpm) |
| Accuracy | 96.0% |
| Points | 59.46 |
| 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. |