View Pit Stop page for race #488 by pingudev — Ghost race
View profile for Pingu (pingudev)
| Official speed | 99.46 wpm (53.09 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2020 2:56:06pm UTC |
| Race Finish | October 9, 2020 2:56:59pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. jophish (92.90 wpm) 4. martindungeon (80.06 wpm) |
| Accuracy | 98.0% |
| Points | 102.78 |
| 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. |