View Pit Stop page for race #2 by mosspath16 — Ghost race
View profile for K (mosspath16)
| Official speed | 92.51 wpm (57.07 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2020 5:34:37am UTC |
| Race Finish | May 4, 2020 5:35:34am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mydoricon (90.02 wpm) |
| Accuracy | 97.0% |
| Points | 95.59 |
| 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. |