View Pit Stop page for race #1373 by hiddenroom404 — Ghost race
View profile for HiddenRoom (hiddenroom404)
| Official speed | 84.26 wpm (62.66 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2019 1:31:52pm UTC |
| Race Finish | February 5, 2019 1:32:55pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. alper1 (83.70 wpm) 3. pbo12 (73.21 wpm) |
| Accuracy | 98.0% |
| Points | 87.07 |
| 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. |