View Pit Stop page for race #185 by pfaen — Ghost race
View profile for CLINT'S FEET (pfaen)
| Official speed | 96.17 wpm (54.90 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2018 11:39:01pm UTC |
| Race Finish | September 20, 2018 11:39:56pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. cytokid101 (143.36 wpm) 2. willywonkathefearfulpancake (107.86 wpm) |
| Accuracy | 98.0% |
| Points | 99.37 |
| 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. |