View Pit Stop page for race #45 by ilikeapplepi — Ghost race
View profile for tony (ilikeapplepi)
| Official speed | 78.04 wpm (67.66 seconds elapsed during race) |
|---|---|
| Race Start | December 30, 2019 4:29:07am UTC |
| Race Finish | December 30, 2019 4:30:15am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. tko42 (90.16 wpm) 2. noprop (87.73 wpm) |
| Accuracy | 94.0% |
| Points | 80.64 |
| 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. |