View Pit Stop page for race #233 by 33freezing — Ghost race
View profile for omar (33freezing)
| Official speed | 73.43 wpm (71.91 seconds elapsed during race) |
|---|---|
| Race Start | November 27, 2020 10:10:04am UTC |
| Race Finish | November 27, 2020 10:11:16am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. t0dd1337 (87.86 wpm) 2. imitation36 (74.07 wpm) |
| Accuracy | 98.0% |
| Points | 75.88 |
| 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. |