View Pit Stop page for race #584 by rabbitsuccession — Ghost race
View profile for Nick (rabbitsuccession)
| Official speed | 148.39 wpm (35.58 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2020 10:06:55am UTC |
| Race Finish | May 3, 2020 10:07:31am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. qbst (125.75 wpm) 3. sputype (67.64 wpm) |
| Accuracy | 100.0% |
| Points | 153.33 |
| 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. |