View Pit Stop page for race #313 by orgalorg — Ghost race
View profile for Orgalorrrrg (orgalorg)
| Official speed | 75.74 wpm (69.71 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2018 3:02:37pm UTC |
| Race Finish | November 5, 2018 3:03:46pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. matthew243342 (90.37 wpm) 4. tageneislover (67.23 wpm) |
| Accuracy | 98.0% |
| Points | 78.27 |
| 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. |