View Pit Stop page for race #59 by devrap2497 — Ghost race
View profile for dev (devrap2497)
| Official speed | 75.95 wpm (69.52 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2022 12:56:24pm UTC |
| Race Finish | May 13, 2022 12:57:34pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. unikmask (83.69 wpm) 2. humayunhassan69 (78.35 wpm) |
| Accuracy | 97.0% |
| Points | 78.49 |
| 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. |