View Pit Stop page for race #1886 by bungmcbooga — Ghost race
View profile for Zack (bungmcbooga)
| Official speed | 93.11 wpm (56.71 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2021 1:32:36pm UTC |
| Race Finish | January 27, 2021 1:33:33pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. ilanzs (90.14 wpm) 3. williamrenardi (79.17 wpm) |
| Accuracy | 98.0% |
| Points | 96.22 |
| 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. |