View Pit Stop page for race #6934 by ncs1020 — Ghost race
View profile for Nyiela (ncs1020)
| Official speed | 64.93 wpm (81.32 seconds elapsed during race) |
|---|---|
| Race Start | February 15, 2022 5:27:08am UTC |
| Race Finish | February 15, 2022 5:28:30am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. aamill (83.58 wpm) |
| Accuracy | 94.0% |
| Points | 67.10 |
| 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. |