View Pit Stop page for race #205 by tydollars19 — Ghost race
View profile for Tyler (tydollars19)
| Official speed | 67.56 wpm (78.15 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2019 3:05:50pm UTC |
| Race Finish | November 3, 2019 3:07:08pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. spykids3 (74.23 wpm) 4. legendoflaohan (61.82 wpm) |
| Accuracy | 96.0% |
| Points | 69.81 |
| 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. |