View Pit Stop page for race #188 by chusen99 — Ghost race
View profile for chusen (chusen99)
| Official speed | 96.37 wpm (54.79 seconds elapsed during race) |
|---|---|
| Race Start | April 18, 2018 12:31:23am UTC |
| Race Finish | April 18, 2018 12:32:18am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. playscrabble (127.32 wpm) 2. keatonasmith (117.64 wpm) |
| Accuracy | 98.0% |
| Points | 99.58 |
| 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. |