View Pit Stop page for race #184 by develsixteen — Ghost race
View profile for develsixteen (develsixteen)
| Official speed | 63.20 wpm (83.54 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2020 7:08:16am UTC |
| Race Finish | March 21, 2020 7:09:40am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. soldano (96.05 wpm) 2. space_bars (91.64 wpm) |
| Accuracy | 95.0% |
| Points | 65.31 |
| 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. |