View Pit Stop page for race #128 by ironmk11 — Ghost race
View profile for ironmk11 (ironmk11)
| Official speed | 77.03 wpm (68.54 seconds elapsed during race) |
|---|---|
| Race Start | January 18, 2020 11:26:19pm UTC |
| Race Finish | January 18, 2020 11:27:28pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. tzak (106.12 wpm) 2. thaboggla (87.88 wpm) |
| Accuracy | 97.0% |
| Points | 79.60 |
| 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. |