View Pit Stop page for race #706 by fastus — Ghost race
View profile for youssef (fastus)
| Official speed | 59.75 wpm (88.37 seconds elapsed during race) |
|---|---|
| Race Start | July 20, 2022 10:39:49am UTC |
| Race Finish | July 20, 2022 10:41:17am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. captaincapitalism (89.00 wpm) 3. sayandip199309 (70.01 wpm) |
| Accuracy | 94.0% |
| Points | 61.74 |
| 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. |