View Pit Stop page for race #2610 by ryuji_shinki — Ghost race
View profile for Ryuji (ryuji_shinki)
| Official speed | 87.92 wpm (60.05 seconds elapsed during race) |
|---|---|
| Race Start | June 20, 2021 6:40:38am UTC |
| Race Finish | June 20, 2021 6:41:38am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. soldano (109.60 wpm) 2. beigedaddy (92.81 wpm) 4. viel19 (83.55 wpm) |
| Accuracy | 96.0% |
| Points | 90.85 |
| 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. |