View Pit Stop page for race #176 by kitrak95 — Ghost race
View profile for Kartik (kitrak95)
| Official speed | 81.74 wpm (64.60 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2019 12:53:21pm UTC |
| Race Finish | September 18, 2019 12:54:26pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. amandes (104.36 wpm) 2. mslib9 (89.88 wpm) |
| Accuracy | 98.0% |
| Points | 84.46 |
| 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. |