View Pit Stop page for race #1133 by khoadeptrai111 — Ghost race
View profile for Khoa (khoadeptrai111)
| Official speed | 65.58 wpm (80.51 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2021 7:45:16am UTC |
| Race Finish | September 18, 2021 7:46:36am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 94.0% |
| Points | 67.77 |
| 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. |