View Pit Stop page for race #210 by goblegob1 — Ghost race
View profile for Nathan (goblegob1)
| Official speed | 90.22 wpm (58.52 seconds elapsed during race) |
|---|---|
| Race Start | June 4, 2019 9:27:08pm UTC |
| Race Finish | June 4, 2019 9:28:07pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. nobodyz (85.15 wpm) |
| Accuracy | 98.0% |
| Points | 93.23 |
| 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. |