View Pit Stop page for race #268 by mustafa257 — Ghost race
View profile for Mustafa (mustafa257)
| Official speed | 79.32 wpm (66.57 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2022 7:37:06pm UTC |
| Race Finish | September 23, 2022 7:38:13pm UTC |
| Outcome | No win (2 of 7) |
| Opponents |
1. thebaneet (83.60 wpm) |
| Accuracy | 96.0% |
| Points | 81.97 |
| 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. |