View Pit Stop page for race #3006 by lukman999 — Ghost race
View profile for ∞ (lukman999)
| Official speed | 67.84 wpm (77.83 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2020 6:40:55am UTC |
| Race Finish | May 7, 2020 6:42:13am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. faketypewriter (68.16 wpm) 2. nikitha (67.91 wpm) |
| Accuracy | 94.0% |
| Points | 70.10 |
| 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. |