View Pit Stop page for race #8492 by bayemirov — Ghost race
View profile for Beket (bayemirov)
| Official speed | 82.60 wpm (63.92 seconds elapsed during race) |
|---|---|
| Race Start | June 17, 2020 5:50:00pm UTC |
| Race Finish | June 17, 2020 5:51:04pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. 100percentaccurate (91.50 wpm) |
| Accuracy | 96.0% |
| Points | 85.35 |
| 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. |