View Pit Stop page for race #1788 by timvermeulen — Ghost race
View profile for Tim (timvermeulen)
| Official speed | 115.08 wpm (45.88 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2021 9:29:34am UTC |
| Race Finish | March 7, 2021 9:30:19am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. jasonbmagat (92.28 wpm) 4. tyepr (83.31 wpm) |
| Accuracy | 97.0% |
| Points | 118.91 |
| 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. |