View Pit Stop page for race #1366 by kerning — Ghost race
Official speed | 68.64 wpm (76.92 seconds elapsed during race) |
---|---|
Race Start | August 21, 2018 5:23:40pm UTC |
Race Finish | August 21, 2018 5:24:57pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. michael_22 (71.46 wpm) 3. _programmer_ (62.17 wpm) |
Accuracy | 96.0% |
Points | 70.93 |
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. |