View Pit Stop page for race #3677 by seanpaolo_22 — Ghost race
View profile for Sean Paolo (seanpaolo_22)
| Official speed | 77.32 wpm (68.29 seconds elapsed during race) |
|---|---|
| Race Start | February 2, 2022 4:17:30am UTC |
| Race Finish | February 2, 2022 4:18:38am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. ankitthegreat (85.85 wpm) |
| Accuracy | 95.0% |
| Points | 79.90 |
| 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. |