View Pit Stop page for race #80 by boredomistyping — Ghost race
View profile for Braden (boredomistyping)
| Official speed | 58.05 wpm (90.96 seconds elapsed during race) |
|---|---|
| Race Start | June 14, 2017 1:20:22pm UTC |
| Race Finish | June 14, 2017 1:21:53pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. t0th (83.23 wpm) 2. cyberwolf555 (78.81 wpm) |
| Accuracy | 96.0% |
| Points | 0.00 |
| 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. |