View Pit Stop page for race #236 by dablo_dablov — Ghost race
View profile for Dablo (dablo_dablov)
| Official speed | 94.96 wpm (55.60 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2019 5:58:46pm UTC |
| Race Finish | September 17, 2019 5:59:42pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. tomfoolery42 (111.68 wpm) 3. zanilen (90.75 wpm) 4. malfunction1 (88.68 wpm) |
| Accuracy | 98.0% |
| Points | 98.13 |
| 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. |