View Pit Stop page for race #231 by martinlxn — Ghost race
View profile for Martin (martinlxn)
| Official speed | 76.36 wpm (69.15 seconds elapsed during race) |
|---|---|
| Race Start | August 7, 2018 2:56:37pm UTC |
| Race Finish | August 7, 2018 2:57:46pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. angel8192 (83.57 wpm) 2. branskees (82.16 wpm) |
| Accuracy | 96.0% |
| Points | 78.91 |
| 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. |