View Pit Stop page for race #3469 by an3223 — Ghost race
View profile for Ethan (an3223)
| Official speed | 72.88 wpm (72.45 seconds elapsed during race) |
|---|---|
| Race Start | February 27, 2019 4:26:08am UTC |
| Race Finish | February 27, 2019 4:27:20am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. feerboom (106.91 wpm) |
| Accuracy | 96.0% |
| Points | 75.31 |
| 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. |