View Pit Stop page for race #417 by v1ctor1x — Ghost race
View profile for Hiyam (v1ctor1x)
| Official speed | 65.44 wpm (80.68 seconds elapsed during race) |
|---|---|
| Race Start | December 29, 2020 9:36:22pm UTC |
| Race Finish | December 29, 2020 9:37:43pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. seyoung (93.94 wpm) 2. ryanjaketown (79.31 wpm) 5. ramenncath (60.59 wpm) |
| Accuracy | 95.0% |
| Points | 67.63 |
| 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. |