View Pit Stop page for race #2320 by vrsempire601 — Ghost race
View profile for Vanshraj (vrsempire601)
| Official speed | 66.59 wpm (79.29 seconds elapsed during race) |
|---|---|
| Race Start | November 28, 2021 9:01:36am UTC |
| Race Finish | November 28, 2021 9:02:56am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. pqpqlaowosjkd (93.62 wpm) 3. colemakingprocess (64.15 wpm) |
| Accuracy | 95.0% |
| Points | 68.81 |
| 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. |