View Pit Stop page for race #522 by nutt69 — Ghost race
View profile for Trevor (nutt69)
| Official speed | 109.31 wpm (48.30 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2019 4:47:07pm UTC |
| Race Finish | October 16, 2019 4:47:56pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. crims0nking (118.84 wpm) |
| Accuracy | 99.0% |
| Points | 112.95 |
| 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. |