View Pit Stop page for race #3842 by extrem3typist — Ghost race
View profile for Hans (extrem3typist)
| Official speed | 91.81 wpm (57.51 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2017 11:03:15am UTC |
| Race Finish | September 17, 2017 11:04:12am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. pr07o7yp3x (89.60 wpm) 4. hilltopchill (79.34 wpm) |
| Accuracy | 96.0% |
| Points | 94.87 |
| 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. |