View Pit Stop page for race #1770 by 1bite_10nibbles — Ghost race
View profile for trmpCmpgnWasSurveiled (1bite_10nibbles)
| Official speed | 97.89 wpm (53.94 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2019 9:50:29am UTC |
| Race Finish | May 29, 2019 9:51:23am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. sputype (88.25 wpm) 3. lockstock (87.58 wpm) |
| Accuracy | 98.0% |
| Points | 101.15 |
| 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. |