View Pit Stop page for race #263 by dinglydo — Ghost race
View profile for dingly (dinglydo)
| Official speed | 95.95 wpm (55.03 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2020 9:26:11pm UTC |
| Race Finish | August 30, 2020 9:27:06pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. flapjacks (138.91 wpm) 2. 20iq (98.54 wpm) |
| Accuracy | 96.0% |
| Points | 99.15 |
| 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. |