View Pit Stop page for race #2178 by karthikkumar — Ghost race
View profile for Karthik (karthikkumar)
| Official speed | 65.64 wpm (80.44 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2021 5:07:06pm UTC |
| Race Finish | September 5, 2021 5:08:26pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. waterismagnificent (88.10 wpm) 2. raayyymond (82.85 wpm) 3. oneguardsam (74.92 wpm) |
| Accuracy | 97.0% |
| Points | 67.82 |
| 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. |