View Pit Stop page for race #3486 by luispartosa — Ghost race
View profile for Luis (luispartosa)
| Official speed | 81.23 wpm (65.00 seconds elapsed during race) |
|---|---|
| Race Start | December 16, 2019 7:46:22am UTC |
| Race Finish | December 16, 2019 7:47:27am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. playscrabble (124.38 wpm) 2. fengy1747 (93.86 wpm) 3. carpalxqgmlwy (93.25 wpm) 4. giftedotter (88.38 wpm) |
| Accuracy | 97.0% |
| Points | 83.93 |
| 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. |