View Pit Stop page for race #124 by tr4nce — Ghost race
View profile for binhmighty (tr4nce)
| Official speed | 85.31 wpm (61.89 seconds elapsed during race) |
|---|---|
| Race Start | August 8, 2020 6:21:25pm UTC |
| Race Finish | August 8, 2020 6:22:27pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. bp4dn (79.55 wpm) |
| Accuracy | 97.0% |
| Points | 88.15 |
| 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. |