View Pit Stop page for race #13651 by kotaro_qwerty — Ghost race
View profile for Kotaro (kotaro_qwerty)
| Official speed | 83.72 wpm (63.07 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2022 5:00:39pm UTC |
| Race Finish | September 28, 2022 5:01:42pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. rajendra_thakur (58.43 wpm) |
| Accuracy | 97.0% |
| Points | 86.52 |
| 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. |