View Pit Stop page for race #70 by feldmeister — Ghost race
View profile for Francesca (feldmeister)
| Official speed | 83.31 wpm (63.38 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2019 1:53:27pm UTC |
| Race Finish | January 9, 2019 1:54:30pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. ssj24 (103.90 wpm) 3. youdecipher (81.98 wpm) |
| Accuracy | 97.0% |
| Points | 86.09 |
| 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. |