View Pit Stop page for race #930 by lmnhat2002vn — Ghost race
View profile for bruh (lmnhat2002vn)
| Official speed | 54.41 wpm (97.04 seconds elapsed during race) |
|---|---|
| Race Start | July 7, 2023 10:55:23am UTC |
| Race Finish | July 7, 2023 10:57:00am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. roshan_satare (68.74 wpm) |
| Accuracy | 96.0% |
| Points | 56.22 |
| 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. |