View Pit Stop page for race #3982 by gamal123 — Ghost race
View profile for gamal (gamal123)
| Official speed | 58.70 wpm (89.95 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2022 1:22:38pm UTC |
| Race Finish | May 9, 2022 1:24:08pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. killerelite (88.48 wpm) |
| Accuracy | 95.0% |
| Points | 60.66 |
| 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. |