View Pit Stop page for race #49196 by mikerubby — Ghost race
View profile for 🌠Rubby🌠(mikerubby)
| Official speed | 87.34 wpm (60.45 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2020 11:14:28am UTC |
| Race Finish | March 2, 2020 11:15:29am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. enkryptsyon (97.14 wpm) |
| Accuracy | 97.0% |
| Points | 90.25 |
| 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. |