View Pit Stop page for race #1911 by ribeiro_halmak — Ghost race
View profile for Gustavo (ribeiro_halmak)
Official speed | 98.04 wpm (53.86 seconds elapsed during race) |
---|---|
Race Start | August 18, 2023 11:33:25pm UTC |
Race Finish | August 18, 2023 11:34:19pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. dhafjkskjh (117.97 wpm) 3. joanneoh (92.26 wpm) |
Accuracy | 97.0% |
Points | 101.31 |
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. |