View Pit Stop page for race #5011 by entropian — Ghost race
View profile for Bleh (entropian)
| Official speed | 92.95 wpm (56.80 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2020 3:21:34pm UTC |
| Race Finish | August 23, 2020 3:22:31pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. franco1125 (92.39 wpm) 3. ickostreet (70.93 wpm) |
| Accuracy | 99.0% |
| Points | 96.05 |
| 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. |