View Pit Stop page for race #14073 by awesome4aces115 — Ghost race
View profile for james (awesome4aces115)
| Official speed | 81.86 wpm (64.50 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2022 4:38:36am UTC |
| Race Finish | July 5, 2022 4:39:40am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. uniwite (74.74 wpm) 4. psprithvi (73.30 wpm) 5. esketit3020 (64.27 wpm) |
| Accuracy | 96.0% |
| Points | 84.59 |
| 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. |