View Pit Stop page for race #184 by jung3o — Ghost race
View profile for Jung (jung3o)
| Official speed | 76.82 wpm (68.73 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2019 3:58:38am UTC |
| Race Finish | April 5, 2019 3:59:47am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. chsanfor (93.76 wpm) 4. day12 (69.72 wpm) |
| Accuracy | 97.0% |
| Points | 79.38 |
| 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. |