View Pit Stop page for race #99 by tippytypey — Ghost race
View profile for helloworld (tippytypey)
| Official speed | 84.05 wpm (62.82 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2019 8:24:57am UTC |
| Race Finish | June 25, 2019 8:26:00am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. godzilland (100.03 wpm) |
| Accuracy | 97.0% |
| Points | 86.85 |
| 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. |