View Pit Stop page for race #6130 by programmer_1 — Ghost race
View profile for Umer (programmer_1)
| Official speed | 81.77 wpm (64.57 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2022 8:01:55pm UTC |
| Race Finish | March 28, 2022 8:02:59pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. aqibmirza123 (94.86 wpm) |
| Accuracy | 99.0% |
| Points | 84.50 |
| 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. |