View Pit Stop page for race #3131 by codeforces — Ghost race
View profile for quirino (codeforces)
| Official speed | 82.35 wpm (64.12 seconds elapsed during race) |
|---|---|
| Race Start | April 6, 2021 12:30:01pm UTC |
| Race Finish | April 6, 2021 12:31:05pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. nina_mapa (79.02 wpm) 3. jbcabintoy14 (78.92 wpm) |
| Accuracy | 95.0% |
| Points | 85.09 |
| 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. |