View Pit Stop page for race #944 by shashu1509 — Ghost race
View profile for Shashank (shashu1509)
| Official speed | 81.29 wpm (64.95 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2022 6:13:44am UTC |
| Race Finish | December 9, 2022 6:14:49am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. bantoe (83.44 wpm) |
| Accuracy | 96.0% |
| Points | 84.00 |
| 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. |