View Pit Stop page for race #140942 by chimchimchim — Ghost race
View profile for ChimChimChim (chimchimchim)
| Official speed | 125.98 wpm (41.91 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2018 4:48:27pm UTC |
| Race Finish | June 6, 2018 4:49:09pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. mathandphysicsftw (145.47 wpm) |
| Accuracy | 99.0% |
| Points | 130.17 |
| 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. |