View Pit Stop page for race #186 by affectedmelon — Ghost race
View profile for Alan (affectedmelon)
| Official speed | 70.28 wpm (75.13 seconds elapsed during race) |
|---|---|
| Race Start | October 23, 2020 12:19:49am UTC |
| Race Finish | October 23, 2020 12:21:04am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. kailhreds (79.18 wpm) |
| Accuracy | 96.0% |
| Points | 72.63 |
| 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. |