View Pit Stop page for race #4912 by shivamrai162 — Ghost race
View profile for Shivam Rai (shivamrai162)
| Official speed | 70.37 wpm (75.03 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2023 4:05:23pm UTC |
| Race Finish | March 26, 2023 4:06:38pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. stretch_flex (84.24 wpm) 2. jms2587 (81.58 wpm) |
| Accuracy | 96.0% |
| Points | 72.72 |
| 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. |