View Pit Stop page for race #3948 by mkh90 — Ghost race
View profile for Markus (mkh90)
| Official speed | 78.77 wpm (67.03 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2019 11:36:38am UTC |
| Race Finish | November 1, 2019 11:37:45am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. charmx (87.74 wpm) 4. sonnysixteen (69.88 wpm) |
| Accuracy | 98.0% |
| Points | 81.40 |
| 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. |