View Pit Stop page for race #1652 by dirtygoldfish — Ghost race
View profile for pl (dirtygoldfish)
| Official speed | 81.78 wpm (64.56 seconds elapsed during race) |
|---|---|
| Race Start | October 4, 2022 5:04:04pm UTC |
| Race Finish | October 4, 2022 5:05:09pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. ahmed3sami (65.77 wpm) |
| Accuracy | 97.0% |
| Points | 84.51 |
| 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. |