View Pit Stop page for race #3266 by paulo0506 — Ghost race
View profile for Paulo (paulo0506)
| Official speed | 72.76 wpm (72.57 seconds elapsed during race) |
|---|---|
| Race Start | December 27, 2018 8:58:11pm UTC |
| Race Finish | December 27, 2018 8:59:23pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. hexadecimal101 (91.03 wpm) 2. ryan_rat (84.58 wpm) 4. ramenman (70.42 wpm) |
| Accuracy | 98.0% |
| Points | 75.19 |
| 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. |