View Pit Stop page for race #614 by zuta0809 — Ghost race
View profile for zuta (zuta0809)
| Official speed | 88.86 wpm (59.42 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2023 9:36:28am UTC |
| Race Finish | May 9, 2023 9:37:27am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. benjamin_martin7657 (61.89 wpm) |
| Accuracy | 96.0% |
| Points | 91.82 |
| 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. |