View Pit Stop page for race #4713 by zishraq — Ghost race
View profile for Zuhair (zishraq)
| Official speed | 74.85 wpm (70.54 seconds elapsed during race) |
|---|---|
| Race Start | November 19, 2021 6:53:39pm UTC |
| Race Finish | November 19, 2021 6:54:49pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. gamingboss413 (93.84 wpm) 2. kingthiccness (75.38 wpm) |
| Accuracy | 98.0% |
| Points | 77.34 |
| 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. |