View Pit Stop page for race #7074 by adildsw — Ghost race
View profile for AdilDSW (adildsw)
| Official speed | 97.35 wpm (54.24 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2020 7:05:24am UTC |
| Race Finish | April 14, 2020 7:06:18am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. isakooooo (104.30 wpm) 3. srinivasan41 (92.34 wpm) |
| Accuracy | 97.0% |
| Points | 100.59 |
| 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. |