View Pit Stop page for race #6111 by psprithvi — Ghost race
View profile for Prithvi (psprithvi)
| Official speed | 84.69 wpm (62.35 seconds elapsed during race) |
|---|---|
| Race Start | July 31, 2022 4:30:34am UTC |
| Race Finish | July 31, 2022 4:31:36am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. jello_jello (96.41 wpm) 2. khanali2020 (93.77 wpm) 4. riqlemonade (75.84 wpm) |
| Accuracy | 97.0% |
| Points | 87.51 |
| 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. |