View Pit Stop page for race #13389 by afiq101 — Ghost race
View profile for muhammad afiq (afiq101)
| Official speed | 79.53 wpm (66.39 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2022 3:21:54pm UTC |
| Race Finish | August 9, 2022 3:23:00pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. malformant (86.64 wpm) |
| Accuracy | 97.0% |
| Points | 82.18 |
| 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. |