View Pit Stop page for race #1830 by r4nd0m — Ghost race
View profile for r4nd0m (r4nd0m)
| Official speed | 66.43 wpm (79.48 seconds elapsed during race) |
|---|---|
| Race Start | December 8, 2022 7:48:40am UTC |
| Race Finish | December 8, 2022 7:49:59am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. a_bhimany_u (72.75 wpm) |
| Accuracy | 96.0% |
| Points | 68.64 |
| 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. |