View Pit Stop page for race #8292 by hajar424 — Ghost race
View profile for Hajar (hajar424)
| Official speed | 66.59 wpm (79.29 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2021 6:46:06pm UTC |
| Race Finish | March 10, 2021 6:47:25pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. brownvitalik (79.93 wpm) 3. maxbro (69.04 wpm) |
| Accuracy | 95.0% |
| Points | 68.81 |
| 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. |