View Pit Stop page for race #1256 by ledguy — Ghost race
View profile for Devin (ledguy)
| Official speed | 59.01 wpm (89.48 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2019 5:05:17am UTC |
| Race Finish | July 15, 2019 5:06:47am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. carpalxqgmlwy (88.30 wpm) |
| Accuracy | 95.0% |
| Points | 60.98 |
| 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. |