View Pit Stop page for race #4784 by satwik_060 — Ghost race
View profile for satwik (satwik_060)
| Official speed | 86.80 wpm (60.83 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2022 4:39:58am UTC |
| Race Finish | March 5, 2022 4:40:59am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. dwang_ (95.92 wpm) 4. dino13581234 (71.16 wpm) |
| Accuracy | 96.0% |
| Points | 89.69 |
| 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. |