View Pit Stop page for race #92 by martindungeon — Ghost race
View profile for Martin (martindungeon)
| Official speed | 80.06 wpm (65.95 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2020 2:56:06pm UTC |
| Race Finish | October 9, 2020 2:57:12pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. pingudev (99.46 wpm) 2. jophish (92.90 wpm) |
| Accuracy | 98.0% |
| Points | 82.73 |
| 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. |