View Pit Stop page for race #4797 by lenguyenkhanh — Ghost race
View profile for khanh (lenguyenkhanh)
| Official speed | 82.79 wpm (63.78 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2022 2:42:58am UTC |
| Race Finish | January 26, 2022 2:44:01am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. rilee_h443 (98.69 wpm) 2. lobosolitario (91.08 wpm) 3. hunter_da_man11 (85.96 wpm) 5. number406 (80.58 wpm) |
| Accuracy | 98.0% |
| Points | 85.55 |
| 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. |