View Pit Stop page for race #7051 by im_getting_there — Ghost race
View profile for Zi Hao (im_getting_there)
| Official speed | 75.05 wpm (70.35 seconds elapsed during race) |
|---|---|
| Race Start | April 30, 2022 1:16:01am UTC |
| Race Finish | April 30, 2022 1:17:11am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. christrilling (98.72 wpm) |
| Accuracy | 96.0% |
| Points | 77.55 |
| 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. |