View Pit Stop page for race #4 by johnq121 — Ghost race
View profile for Robin (johnq121)
| Official speed | 87.41 wpm (60.40 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2019 11:17:47am UTC |
| Race Finish | March 12, 2019 11:18:48am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. shadoww253 (83.88 wpm) 4. opssheesh (73.27 wpm) |
| Accuracy | 98.0% |
| Points | 90.33 |
| 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. |