View Pit Stop page for race #173 by tuffunny — Ghost race
View profile for Tiffany (tuffunny)
| Official speed | 80.43 wpm (65.65 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2018 11:34:13pm UTC |
| Race Finish | December 9, 2018 11:35:19pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. maxentium (119.10 wpm) 2. boy_314 (106.50 wpm) |
| Accuracy | 95.0% |
| Points | 83.11 |
| 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. |