View Pit Stop page for race #5050 by rearia — Ghost race
View profile for Rearia (rearia)
| Official speed | 93.32 wpm (56.58 seconds elapsed during race) |
|---|---|
| Race Start | August 20, 2018 4:01:44pm UTC |
| Race Finish | August 20, 2018 4:02:41pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. kerning (73.37 wpm) 4. mc0sta (71.25 wpm) 5. suhasmaddali007 (62.62 wpm) |
| Accuracy | 97.0% |
| Points | 96.43 |
| 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. |