View Pit Stop page for race #1718 by swxh89 — Ghost race
View profile for swxh89 (swxh89)
| Official speed | 103.84 wpm (50.85 seconds elapsed during race) |
|---|---|
| Race Start | August 1, 2023 4:18:47am UTC |
| Race Finish | August 1, 2023 4:19:37am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. json_xing (78.52 wpm) 3. xquyen (77.13 wpm) |
| Accuracy | 97.0% |
| Points | 107.30 |
| 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. |