View Pit Stop page for race #2601 by hiynnah — Ghost race
View profile for Ynnah (hiynnah)
| Official speed | 88.59 wpm (59.60 seconds elapsed during race) |
|---|---|
| Race Start | July 8, 2020 1:19:34am UTC |
| Race Finish | July 8, 2020 1:20:33am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. deskripper (110.54 wpm) |
| Accuracy | 97.0% |
| Points | 91.54 |
| 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. |