View Pit Stop page for race #6760 by magnimarve — Ghost race
View profile for marvin (magnimarve)
| Official speed | 124.57 wpm (42.39 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2020 5:21:05pm UTC |
| Race Finish | August 23, 2020 5:21:47pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. agglomeration (111.37 wpm) |
| Accuracy | 98.0% |
| Points | 128.72 |
| 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. |