View Pit Stop page for race #1794 by nachos_7575 — Ghost race
View profile for Noah Ignacio (nachos_7575)
| Official speed | 60.69 wpm (87.00 seconds elapsed during race) |
|---|---|
| Race Start | October 19, 2021 1:49:17pm UTC |
| Race Finish | October 19, 2021 1:50:44pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. greatwarrior235 (71.27 wpm) |
| Accuracy | 97.0% |
| Points | 62.71 |
| 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. |