View Pit Stop page for race #754 by namle123 — Ghost race
View profile for Nam (namle123)
| Official speed | 81.67 wpm (64.65 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2023 9:06:49am UTC |
| Race Finish | May 15, 2023 9:07:53am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. torphon (84.76 wpm) 4. esketit3020 (62.33 wpm) |
| Accuracy | 99.0% |
| Points | 84.40 |
| 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. |