View Pit Stop page for race #2879 by benschi98 — Ghost race
View profile for Benschi (benschi98)
| Official speed | 78.75 wpm (67.05 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2019 9:02:53am UTC |
| Race Finish | April 7, 2019 9:04:01am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. sima0502 (89.62 wpm) 2. flip2theleft (79.14 wpm) |
| Accuracy | 98.0% |
| Points | 81.37 |
| 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. |