View Pit Stop page for race #772 by renn3x — Ghost race
View profile for Rennex (renn3x)
| Official speed | 92.33 wpm (57.19 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2019 6:59:39pm UTC |
| Race Finish | June 27, 2019 7:00:36pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. waesoph (96.24 wpm) 4. ed72 (71.72 wpm) |
| Accuracy | 98.0% |
| Points | 95.41 |
| 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. |