View Pit Stop page for race #562 by uttamkhanal — Ghost race
View profile for Uttam (uttamkhanal)
| Official speed | 116.14 wpm (45.46 seconds elapsed during race) |
|---|---|
| Race Start | April 6, 2022 4:56:56pm UTC |
| Race Finish | April 6, 2022 4:57:42pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. forest7 (109.20 wpm) |
| Accuracy | 98.0% |
| Points | 120.01 |
| 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. |