View Pit Stop page for race #1128 by unholycloak5 — Ghost race
View profile for unholycloak5 (unholycloak5)
| Official speed | 91.75 wpm (57.55 seconds elapsed during race) |
|---|---|
| Race Start | June 3, 2019 4:45:59am UTC |
| Race Finish | June 3, 2019 4:46:57am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. ziankarachmadi (89.41 wpm) 3. roiii (88.98 wpm) |
| Accuracy | 99.0% |
| Points | 94.81 |
| 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. |