View Pit Stop page for race #585 by ctftyper — Ghost race
View profile for Cody (ctftyper)
| Official speed | 110.52 wpm (47.77 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2020 10:02:53pm UTC |
| Race Finish | April 26, 2020 10:03:40pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. swaax (131.87 wpm) 3. strigibae (101.92 wpm) |
| Accuracy | 99.0% |
| Points | 114.20 |
| 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. |