View Pit Stop page for race #1373 by khanhyeuquan — Ghost race
View profile for Vũ (khanhyeuquan)
| Official speed | 67.51 wpm (78.21 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2021 9:39:28am UTC |
| Race Finish | May 12, 2021 9:40:46am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. jacekpoz (86.77 wpm) 4. rimurutempest0213 (55.20 wpm) |
| Accuracy | 95.0% |
| Points | 69.76 |
| 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. |