View Pit Stop page for race #2906 by sangyoon1228 — Ghost race
View profile for Joshua (sangyoon1228)
| Official speed | 78.56 wpm (67.21 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2021 3:10:32am UTC |
| Race Finish | March 7, 2021 3:11:40am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. k4dota (76.73 wpm) |
| Accuracy | 95.0% |
| Points | 81.18 |
| 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. |