View Pit Stop page for race #6036 by clint_kun — Ghost race
View profile for Clint (clint_kun)
Official speed | 89.97 wpm (58.69 seconds elapsed during race) |
---|---|
Race Start | September 3, 2018 10:19:49am UTC |
Race Finish | September 3, 2018 10:20:47am UTC |
Outcome | No win (3 of 4) |
Opponents |
1. wordracer888 (129.56 wpm) 2. fuccboy420 (94.74 wpm) |
Accuracy | 99.0% |
Points | 92.96 |
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. |