View Pit Stop page for race #18452 by rajnishkumar31 — Ghost race
View profile for rajnish (rajnishkumar31)
| Official speed | 61.92 wpm (85.27 seconds elapsed during race) |
|---|---|
| Race Start | September 12, 2022 6:27:43am UTC |
| Race Finish | September 12, 2022 6:29:09am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| Points | 63.98 |
| 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. |