View Pit Stop page for race #4693 by zihanwei — Ghost race
View profile for Zihan (zihanwei)
| Official speed | 80.30 wpm (65.75 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2023 9:48:01am UTC |
| Race Finish | March 7, 2023 9:49:07am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. nj_123 (86.64 wpm) |
| Accuracy | 99.0% |
| Points | 82.98 |
| 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. |