View Pit Stop page for race #9 by smallsoftbread — Ghost race
View profile for Vic (smallsoftbread)
| Official speed | 94.83 wpm (55.68 seconds elapsed during race) |
|---|---|
| Race Start | August 20, 2020 5:29:47pm UTC |
| Race Finish | August 20, 2020 5:30:42pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. valveanticheat (93.37 wpm) 4. bongo13 (75.68 wpm) |
| Accuracy | 97.0% |
| Points | 98.00 |
| 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. |