View Pit Stop page for race #919 by terrible_typist — Ghost race
View profile for TerribleTypissed (terrible_typist)
| Official speed | 78.90 wpm (66.92 seconds elapsed during race) |
|---|---|
| Race Start | February 2, 2019 12:34:00pm UTC |
| Race Finish | February 2, 2019 12:35:07pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. billypeppin (104.02 wpm) |
| Accuracy | 98.0% |
| Points | 81.53 |
| 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. |