View Pit Stop page for race #1912 by fastfingersfrank — Ghost race
View profile for frank (fastfingersfrank)
| Official speed | 111.00 wpm (47.57 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2020 4:20:18pm UTC |
| Race Finish | March 14, 2020 4:21:05pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. solarscopez (120.32 wpm) 3. mark40511 (101.82 wpm) 4. joenasha10 (101.52 wpm) |
| Accuracy | 97.0% |
| Points | 114.70 |
| 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. |