View Pit Stop page for race #1526 by amar123200 — Ghost race
View profile for Amarpreet Singh (amar123200)
| Official speed | 73.21 wpm (72.12 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2022 6:20:09pm UTC |
| Race Finish | March 17, 2022 6:21:21pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. tessellatedtalent (104.46 wpm) |
| Accuracy | 96.0% |
| Points | 75.65 |
| 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. |