View Pit Stop page for race #993 by asem1996 — Ghost race
View profile for Asem (asem1996)
| Official speed | 69.34 wpm (76.15 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2023 2:28:29pm UTC |
| Race Finish | September 1, 2023 2:29:46pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. yyyyyyyyyyyyyyyyyyyyyyyyyyyyyy (97.13 wpm) 2. yyy333 (94.31 wpm) 3. logan188mc (92.12 wpm) 4. burritoess (69.82 wpm) |
| Accuracy | 97.0% |
| Points | 71.65 |
| 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. |