View Pit Stop page for race #511 by barry_mccockinerr — Ghost race
View profile for Barry (barry_mccockinerr)
| Official speed | 69.52 wpm (75.95 seconds elapsed during race) |
|---|---|
| Race Start | December 7, 2019 2:22:56am UTC |
| Race Finish | December 7, 2019 2:24:12am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. carrot_ (83.12 wpm) 4. kk017 (57.17 wpm) |
| Accuracy | 96.0% |
| Points | 71.83 |
| 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. |