View Pit Stop page for race #1817 by mashrurhossain — Ghost race
View profile for Mashrur (mashrurhossain)
| Official speed | 72.77 wpm (72.56 seconds elapsed during race) |
|---|---|
| Race Start | April 18, 2023 11:07:13pm UTC |
| Race Finish | April 18, 2023 11:08:26pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. typer778 (92.58 wpm) 2. kailhreds (80.13 wpm) |
| Accuracy | 94.0% |
| Points | 75.19 |
| 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. |