View Pit Stop page for race #8730 by roshan_satare — Ghost race
View profile for Roshan (roshan_satare)
| Official speed | 72.60 wpm (72.73 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2022 5:28:09am UTC |
| Race Finish | May 13, 2022 5:29:22am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. smexypotatolord (78.61 wpm) 5. whoyoung99 (66.51 wpm) |
| Accuracy | 98.0% |
| Points | 75.02 |
| 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. |