View Pit Stop page for race #28 by devrap2497 — Ghost race
View profile for dev (devrap2497)
| Official speed | 65.96 wpm (80.05 seconds elapsed during race) |
|---|---|
| Race Start | May 10, 2022 1:20:05pm UTC |
| Race Finish | May 10, 2022 1:21:25pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. cmirkhad (83.41 wpm) |
| Accuracy | 96.0% |
| Points | 68.16 |
| 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. |