View Pit Stop page for race #691 by elmehdi — Ghost race
View profile for elmehdi (elmehdi)
| Official speed | 55.40 wpm (95.31 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2023 1:44:26pm UTC |
| Race Finish | February 8, 2023 1:46:01pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. boumediane1 (60.75 wpm) |
| Accuracy | 96.0% |
| Points | 57.24 |
| 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. |