View Pit Stop page for race #1209 by homeboy2603 — Ghost race
View profile for JiGsaW (homeboy2603)
| Official speed | 70.91 wpm (74.46 seconds elapsed during race) |
|---|---|
| Race Start | February 12, 2019 2:10:29am UTC |
| Race Finish | February 12, 2019 2:11:44am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. recklessxd (105.82 wpm) |
| Accuracy | 95.0% |
| Points | 73.27 |
| 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. |