View Pit Stop page for race #21690 by zuhaibdam — Ghost race
View profile for Zuhaib (zuhaibdam)
| Official speed | 123.19 wpm (42.86 seconds elapsed during race) |
|---|---|
| Race Start | February 3, 2023 9:53:30am UTC |
| Race Finish | February 3, 2023 9:54:13am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 99.0% |
| Points | 127.30 |
| 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. |