View Pit Stop page for race #1722 by adi1ya — Ghost race
View profile for Aditya (adi1ya)
| Official speed | 77.01 wpm (68.56 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2021 6:21:14am UTC |
| Race Finish | January 19, 2021 6:22:23am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. easynoob (74.60 wpm) |
| Accuracy | 96.0% |
| Points | 79.57 |
| 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. |