View Pit Stop page for race #229 by pepesaiko — Ghost race
View profile for pepe (pepesaiko)
| Official speed | 117.93 wpm (44.77 seconds elapsed during race) |
|---|---|
| Race Start | November 18, 2020 4:54:22am UTC |
| Race Finish | November 18, 2020 4:55:07am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. nika07 (89.15 wpm) |
| Accuracy | 98.0% |
| Points | 121.86 |
| 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. |