View Pit Stop page for race #1592 by cseshamim47 — Ghost race
View profile for Md Shamim (cseshamim47)
| Official speed | 64.46 wpm (81.91 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2022 8:27:28pm UTC |
| Race Finish | February 17, 2022 8:28:50pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. llinfeng (99.53 wpm) |
| Accuracy | 98.0% |
| Points | 66.61 |
| 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. |