View Pit Stop page for race #12575 by afiq101 — Ghost race
View profile for muhammad afiq (afiq101)
| Official speed | 73.87 wpm (71.48 seconds elapsed during race) |
|---|---|
| Race Start | July 20, 2022 1:25:51pm UTC |
| Race Finish | July 20, 2022 1:27:02pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. dcohen91 (95.98 wpm) 2. greggaz (78.53 wpm) |
| Accuracy | 96.0% |
| Points | 76.33 |
| 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. |