View Pit Stop page for race #89 by pwntiuspilat — Ghost race
View profile for pwntiuspilat (pwntiuspilat)
| Official speed | 73.82 wpm (71.53 seconds elapsed during race) |
|---|---|
| Race Start | February 19, 2019 5:58:48pm UTC |
| Race Finish | February 19, 2019 6:00:00pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. brotherbyte (74.19 wpm) 4. mrklein (70.61 wpm) |
| Accuracy | 98.0% |
| Points | 76.28 |
| 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. |