View Pit Stop page for race #2528 by boom1749 — Ghost race
View profile for goraput (boom1749)
| Official speed | 58.07 wpm (90.92 seconds elapsed during race) |
|---|---|
| Race Start | November 9, 2021 7:26:34pm UTC |
| Race Finish | November 9, 2021 7:28:04pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. morocco01 (82.58 wpm) |
| Accuracy | 94.0% |
| Points | 60.01 |
| 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. |