View Pit Stop page for race #60 by franco1125 — Ghost race
View profile for Franco (franco1125)
| Official speed | 92.39 wpm (57.15 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2020 3:21:34pm UTC |
| Race Finish | August 23, 2020 3:22:32pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. entropian (92.95 wpm) 3. ickostreet (70.93 wpm) |
| Accuracy | 97.0% |
| Points | 95.47 |
| 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. |