View Pit Stop page for race #2612 by rayimbek — Ghost race
View profile for Raiym (rayimbek)
| Official speed | 68.73 wpm (76.82 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2021 8:43:27am UTC |
| Race Finish | October 5, 2021 8:44:44am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. eat_my_dust_batches (69.31 wpm) |
| Accuracy | 95.0% |
| Points | 71.02 |
| 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. |