View Pit Stop page for race #369 by chipswq — Ghost race
View profile for chips (chipswq)
| Official speed | 77.84 wpm (67.83 seconds elapsed during race) |
|---|---|
| Race Start | April 29, 2022 7:43:13am UTC |
| Race Finish | April 29, 2022 7:44:21am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. baochun2 (88.51 wpm) |
| Accuracy | 96.0% |
| Points | 80.43 |
| 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. |