View Pit Stop page for race #71 by br100ka — Ghost race
View profile for type (br100ka)
| Official speed | 83.20 wpm (63.46 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2018 8:34:36pm UTC |
| Race Finish | February 7, 2018 8:35:39pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. joniboi (90.43 wpm) 3. philivox (82.07 wpm) 4. mahmoud_adel (75.80 wpm) |
| Accuracy | 97.0% |
| Points | 85.98 |
| 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. |