View Pit Stop page for race #2096 by wahyu_hayukk06 — Ghost race
View profile for Gerrald (wahyu_hayukk06)
| Official speed | 69.55 wpm (75.92 seconds elapsed during race) |
|---|---|
| Race Start | January 21, 2023 1:27:42pm UTC |
| Race Finish | January 21, 2023 1:28:58pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. nambct (65.81 wpm) |
| Accuracy | 97.0% |
| Points | 71.87 |
| 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. |