View Pit Stop page for race #384 by blinktypes — Ghost race
View profile for Blink (blinktypes)
| Official speed | 123.43 wpm (42.78 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2019 4:01:36am UTC |
| Race Finish | June 1, 2019 4:02:19am UTC |
| Outcome | Win (1 of 10) |
| Opponents |
3. haleyk10198 (103.24 wpm) 4. neo7 (94.73 wpm) |
| Accuracy | 98.0% |
| Points | 127.54 |
| 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. |