View Pit Stop page for race #853 by purpleanalogue — Ghost race
View profile for purple (purpleanalogue)
| Official speed | 80.83 wpm (65.32 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2019 5:16:52pm UTC |
| Race Finish | October 11, 2019 5:17:57pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. angelic_devil (82.98 wpm) 5. max_pinc (77.27 wpm) |
| Accuracy | 98.0% |
| Points | 83.52 |
| 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. |