View Pit Stop page for race #2065 by yushi529 — Ghost race
View profile for Yushi (yushi529)
| Official speed | 68.97 wpm (76.56 seconds elapsed during race) |
|---|---|
| Race Start | June 15, 2023 5:21:19am UTC |
| Race Finish | June 15, 2023 5:22:35am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. 3agwa_79 (79.93 wpm) 4. qweu (76.88 wpm) |
| Accuracy | 95.0% |
| Points | 71.27 |
| 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. |