View Pit Stop page for race #648 by pookpok — Ghost race
View profile for Big (pookpok)
| Official speed | 80.38 wpm (65.69 seconds elapsed during race) |
|---|---|
| Race Start | March 19, 2019 9:23:06am UTC |
| Race Finish | March 19, 2019 9:24:11am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. giftedotter (92.77 wpm) |
| Accuracy | 97.0% |
| Points | 83.06 |
| 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. |