View Pit Stop page for race #3611 by aimtiaz20 — Ghost race
View profile for Grand Magus (aimtiaz20)
| Official speed | 63.21 wpm (83.53 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2019 12:36:40pm UTC |
| Race Finish | June 29, 2019 12:38:04pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. imacat (76.32 wpm) 2. jaylineko (71.48 wpm) |
| Accuracy | 96.0% |
| Points | 65.32 |
| 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. |