View Pit Stop page for race #2586 by cherrycoke33 — Ghost race
View profile for Dylan (cherrycoke33)
| Official speed | 86.81 wpm (60.82 seconds elapsed during race) |
|---|---|
| Race Start | January 1, 2018 3:23:08am UTC |
| Race Finish | January 1, 2018 3:24:09am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. robloxoof (77.76 wpm) 4. kranked (61.83 wpm) |
| Accuracy | 97.0% |
| Points | 89.70 |
| 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. |