View Pit Stop page for race #528 by ktypist_ — Ghost race
View profile for Krisztian (ktypist_)
| Official speed | 63.97 wpm (82.54 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2022 8:19:14am UTC |
| Race Finish | April 22, 2022 8:20:37am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. pnawan (75.98 wpm) 4. amnii (59.46 wpm) 5. amrstien (59.10 wpm) |
| Accuracy | 95.0% |
| Points | 66.10 |
| 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. |