View Pit Stop page for race #6400 by mayham92 — Ghost race
View profile for Mikhail (mayham92)
| Official speed | 62.79 wpm (84.09 seconds elapsed during race) |
|---|---|
| Race Start | April 19, 2022 8:07:26am UTC |
| Race Finish | April 19, 2022 8:08:50am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. e007 (88.85 wpm) |
| Accuracy | 97.0% |
| Points | 64.88 |
| 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. |