View Pit Stop page for race #1137 by envyhope — Ghost race
View profile for Eric (envyhope)
| Official speed | 83.06 wpm (63.57 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2020 1:32:28am UTC |
| Race Finish | May 3, 2020 1:33:32am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. na_stoqn_chakala (86.56 wpm) 2. cptnarwhalrus (86.13 wpm) |
| Accuracy | 98.0% |
| Points | 85.82 |
| 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. |