View Pit Stop page for race #10074 by hemu_sakunde — Ghost race
View profile for Hemant (hemu_sakunde)
| Official speed | 83.02 wpm (63.60 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2022 12:59:42pm UTC |
| Race Finish | May 4, 2022 1:00:45pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. shezzerk (82.71 wpm) |
| Accuracy | 97.0% |
| Points | 85.79 |
| 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. |