View Pit Stop page for race #9 by bensbr0 — Ghost race
View profile for Bensbr0 (bensbr0)
| Official speed | 96.80 wpm (54.55 seconds elapsed during race) |
|---|---|
| Race Start | February 3, 2020 5:56:14am UTC |
| Race Finish | February 3, 2020 5:57:09am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. jkhindo64 (87.92 wpm) |
| Accuracy | 98.0% |
| Points | 100.03 |
| 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. |