View Pit Stop page for race #5097 by vlad_13_borisov — Ghost race
View profile for Uladzislau (vlad_13_borisov)
| Official speed | 72.00 wpm (73.33 seconds elapsed during race) |
|---|---|
| Race Start | July 16, 2022 6:29:34pm UTC |
| Race Finish | July 16, 2022 6:30:48pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. tylertyper80 (76.16 wpm) |
| Accuracy | 97.0% |
| Points | 74.40 |
| 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. |