View Pit Stop page for race #42675 by esketit3020 — Ghost race
View profile for Ryan Le (esketit3020)
| Official speed | 62.33 wpm (84.71 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2023 9:06:49am UTC |
| Race Finish | May 15, 2023 9:08:13am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. torphon (84.76 wpm) 3. namle123 (81.67 wpm) |
| Accuracy | 96.0% |
| Points | 64.41 |
| 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. |