View Pit Stop page for race #5812 by ashkanmahdavi65 — Ghost race
View profile for Ashkan (ashkanmahdavi65)
| Official speed | 72.06 wpm (73.27 seconds elapsed during race) |
|---|---|
| Race Start | March 29, 2021 3:36:01am UTC |
| Race Finish | March 29, 2021 3:37:14am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. frixgon (55.58 wpm) |
| Accuracy | 97.0% |
| Points | 74.46 |
| 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. |