View Pit Stop page for race #2724 by nchu027 — Ghost race
View profile for Nam (nchu027)
| Official speed | 80.94 wpm (65.23 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2022 3:04:20pm UTC |
| Race Finish | July 28, 2022 3:05:25pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. utoos (91.11 wpm) 5. erical77 (72.80 wpm) |
| Accuracy | 97.0% |
| Points | 83.64 |
| 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. |