View Pit Stop page for race #3050 by ibrahim1018 — Ghost race
View profile for Ibrahim (ibrahim1018)
| Official speed | 66.12 wpm (79.85 seconds elapsed during race) |
|---|---|
| Race Start | April 19, 2020 8:15:00am UTC |
| Race Finish | April 19, 2020 8:16:19am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. dcoh91 (89.50 wpm) 2. lemoninapie (86.45 wpm) |
| Accuracy | 97.0% |
| Points | 68.33 |
| 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. |