View Pit Stop page for race #1965 by gwude — Ghost race
View profile for Gwude (gwude)
| Official speed | 82.15 wpm (64.27 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2022 11:32:17am UTC |
| Race Finish | June 28, 2022 11:33:21am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. alphabet665 (83.10 wpm) 2. aid8 (82.16 wpm) 4. huu_duy99 (72.27 wpm) 5. skinnypotato (64.85 wpm) |
| Accuracy | 96.0% |
| Points | 84.88 |
| 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. |