View Pit Stop page for race #1284 by patricktheking — Ghost race
View profile for leniclavo (patricktheking)
| Official speed | 86.66 wpm (60.93 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2020 9:13:15pm UTC |
| Race Finish | April 25, 2020 9:14:16pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. nmessick (102.60 wpm) 3. theoste18 (84.56 wpm) |
| Accuracy | 97.0% |
| Points | 89.55 |
| 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. |