View Pit Stop page for race #4152 by iglo3141 — Ghost race
View profile for iglo3141 (iglo3141)
| Official speed | 56.62 wpm (93.25 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2019 8:17:02am UTC |
| Race Finish | October 14, 2019 8:18:35am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. paronsrpk (77.43 wpm) 3. txhieu (72.08 wpm) |
| Accuracy | 96.0% |
| Points | 58.50 |
| 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. |